Salmone Affumicata with Cappelini and Capers Recipe

Crinella Family Cookbook

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	1/2 lb smoked salmon, sliced into 1/4" chunks 1/2 cup shallots, minced 6 medium garlic cloves, minced 2 tbsp capers 2 tbsp fresh Italian parsley, chopped 1/2 cup freshly squeezed lemon juice 1/2 cup olive oil 2 tsp cracked black pepper 2 lbs cappellini (angel hair pasta)
	Place shallots, capers, garlic, and pepper in sauce pan with 4 tbsp olive oil, over medium heat for 2 min., until garlic and shallots are tranlucent. Remove, add lemon juice and salmon chunkcs and set aside until mixture returns to room temperature. Cook angel hair pasta in plenty of water, lightly salted with a few drops of olive oil added. Cook until pasta is al dente, which will depend on whether pasta is fresh or dry. Drain pasta and while still hot add the dressing and mix thoroughly. Garnish with parsley. Note: Do not add cheese to this recipe! Serves 6 as main course, 10 as primo piatto *Enjoy with our 2005 Sauvignon Blanc.*