I have wanted to share this meal with you for a very long time, I am so happy to get the chance today. This recipe is from one of my favorite chefs, Giada De Laurentiis. I have made it 3 times and my family loves it each time...
I do use regular pasta as opposed to the recommended wheat. I do not always use capers... hey, recipes can be changed up to fit your own tastes, as you know!
I have included one of my favorite songs, in case you want to make this for that guy who gave you his heart!
Whole-Wheat Spaghetti with Lemon, Basil, and Salmon
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Giada's Spa Weekend Brought Home
1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.
Acclamations, à un été merveilleux !
Cheers, to a wonderful summer!