Angry Salmon with Garlicky Clams and Macaroni
Makes 4 servings
Ingredients:
4 salmon filets, 6 to 8 ounces each
salt, pepper, red pepper flakes, chili powder
1/2 cup loose packed basil
1/2 cup olive oil
18 to 24 littleneck clams
6 cloves garlic
juice and zest of 2 lemons
3/4 cups chopped tomatoes
red pepper flakes to taste
1/2 cup white wine
1 cup cooked macaroni
2 to 3 tablespoons of butter
1/2 cup chicken broth or water
extra basil leaves
Preparation:
Season salmon with salt, pepper, red pepper flakes, chili powder
and
chopped basil. Wrap in saran wrap, zip lock bag tightly. Place in dishwater
and steam for 8 to 10 minutes or poach in water under a boil for 8 to 10 minutes.
After salmon is steaming, heat a skillet with the 1/2 cup olive oil. Add
clams, garlic, lemon zest, tomatoes, and pepper flakes. Add white wine and lemon
juice; cover and steam until clams open.
Add macaroni, basil, butter (optional) and broth or water if needed. Season with salt and pepper and more basil leaves.
To Build This Dish:
Remove salmon from plastic. Place salmon on steamed spinach or green beans.
Top each filet with approximately 5 clams, macaroni and some sauce.
