Amandari Smoked Salmon Angel Pasta Recipe

• 8 x Ripe plum tomatoes, cut into 8 pcs each
• 2 x Shallots, finely minced
• 2 Tbsp. Liquid removed tiny capers
• 2 Tbsp. Finely minced fresh tarragon leaves or possibly other fresh herb such as basil or possibly dill Finely grated zest of 1 orange
• 4 ounce Thinly sliced smoked salmon, coarsely shredded or possibly torn into small pcs
• 1/4 c. Plus 1 Tbsp. extra virgin extra virgin olive oil
• 1/8 tsp Freshly grnd black pepper
• 8 ounce Dry angel hair, (very thin) pasta
• 2 x Hard-cooked Large eggs, coarsely minced, for garnish

1. 1.
2. In a bowl, combine the tomatoes, shallots, and capers.
3. Add in the tarragon, orange zest, and salmon, then the 1/4 c. extra virgin olive oil.
4. Gently fold the ingredients together.
5. Season with the pepper.
6. Cover and let rest at room temperature for about 1 hour.
7. 2.
8. Shortly before serving, bring a large pot of water to a boil.
9. Add in the remaining Tbsp.
10. of oil and the pasta and cook till just tender.
11. Drain the pasta and divide among 4 shallow pasta bowls.
12. Top each portion proportionately with the tomato and salmon mix.
13. Sprinkle each portion with minced egg and serve immediately.

tomatoes, shallots, liquid removed tiny capers, tarragon, salmon, extra virgin extra virgin olive oil, freshly grnd black pepper, angel hair, eggs

Taken from cookeatshare.com/recipes/amandari-smoked-salmon-angel-pasta-64363 (may not work)