|NATIONAL PARKS QUICKLINKS|
Backpacker Magazine – October 2007
1 can artichoke hearts (14 oz.) drained and quartered
1 tablespoon capers, drained and chopped
2 cloves garlic, minced
16 oz. smoked salmon (or pink in a foil pouch)
2 tablespoons olive oil
10 ounces spaghetti
1/4 cup Italian-style bread crumbs
1/4 cup grated Parmesan cheese
Place the first 3 ingredients in a zip-top bag.
Cook pasta according to package directions; drain. Meanwhile, in a separate skillet, sauté artichoke mixture and salmon in oil until heated through. Toss with pasta and bread crumbs, and top with cheese. Serves 2.