Linguine With Fresh Salmon and Pesto Sauce

• 2 13 cups fresh basil leaves
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 3 tablespoons pine nuts
• 1 tablespoon coarsely chopped garlic
• Salt and freshly ground pepper to taste
• 1/2 cup grated Parmesan or pecorino cheese
• 1 1/4 pounds boneless, skinless salmon fillets
• 3/4 pound linguine
• 4 quarts water
• 1 teaspoon hot red pepper flakes
• 3 tablespoons finely chopped shallots

1. Remove and discard all tough stems from the basil.
2. Put 2 cups of the basil leaves in the container of a food processor.
3. Add the 1/2 cup of oil, pine nuts, garlic, salt and pepper.
4. Blend well to a fine texture.
5. Add the cheese, and blend quickly.
6. Cut the salmon on the diagonal into 1-inch thick slices.
7. Lightly salt the water, and cook the linguine until al dente.
8. Drain, but reserve 1/4 cup of the cooking liquid.
9. Return the pasta to the pot in which it was cooked.
10. Add half of the pesto sauce, the reserved cooking liquid, salt and pepper.
11. Blend well, and keep warm.
12. Meanwhile, add the remaining 1 tablespoon of oil to a nonstick skillet large enough to hold the salmon in one layer.
13. Add the salmon slices, and season with salt, pepper and pepper flakes.
14. Cook, stirring about 1 minute.
15. Add the shallots, cook and stir 1 minute more.
16. Keep warm.
17. Divide the linguine equally on each of 4 serving plates.
18. Spoon equal portions of the salmon mixture over each, and drizzle the remaining pesto sauce over all.
19. Garnish with the remaining 1/3 cup basil leaves.
20. Serve immediately.

fresh basil, extravirgin olive oil, pine nuts, garlic, salt, pecorino cheese, salmon, linguine, water, hot red pepper, shallots

Taken from cooking.nytimes.com/recipes/10034 (may not work)