Salmon and Olive Linguine

• 2 quarts water
• 12 ounces salmon fillet, skinned
• 1 large onion
• 1 tablespoon olive oil
• 1/2 teaspoon minced garlic in oil
• 3 tablespoons chopped, pitted Italian, French or Greek olives packed in brine
• 1 heaping tablespoon fresh oregano leaves or 1 1/2 teaspoons dried oregano
• 4 ounces fresh linguine
• Freshly ground black pepper to taste

1. Turn on broiler.
2. Bring water to boil in covered pot for linguine.
3. Cover broiler pan with aluminum foil.
4. Broil fish two or three inches from heat, for 5 to 7 minutes, depending on thickness of fish.
5. Chop onion medium fine and saute in hot oil with garlic until onion is soft.
6. Add the olives with oregano to onion mixture; cook and stir about 2 minutes.
7. Cook fresh pasta one or two minutes.
8. When salmon is cooked, cut into small pieces and add to onion mixture.
9. Keep warm.
10. Drain pasta and toss with salmon-onion mixture.
11. Spinkle with freshly ground black pepper.

water, salmon fillet, onion, olive oil, garlic, italian, oregano, fresh linguine, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3763 (may not work)