"My friend Lily Shapiro and I developed this recipe together," says Amy Lesen of Oakland, California. "It has been tested on many friends with great success; the blend of ingredients is just delicious."
If you'd like to make your own pasta, our technique video will show you how.
Recipe information
Yield
Makes 4 Servings
Ingredients
Preparation
Step 1
Melt butter with olive oil in heavy large skillet over medium heat. Add shallots and garlic; sauté 3 minutes. Add tomatoes and cook just until tender, about 5 minutes. Increase heat to medium-high. Add wine, clam juice, lemon juice and marjoram; simmer 5 minutes. Add salmon and simmer until almost cooked through, stirring occasionally, about 5 minutes. Add arugula, capers and fresh herbs to salmon mixture. Simmer until salmon is just cooked through and arugula is just wilted, about 2 minutes. Season to taste with salt and pepper.
Step 2
Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Step 3
Drain pasta well and return to pot. Add salmon-arugula mixture to pasta and toss to coat. Serve warm.
