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October 2007

Salmon-studded Spaghetti

Backpacker_Magazine_Salmon-studded_Spaghetti,Salmon-studded Spaghetti, Justin Bailie

Subtitle:Go Italian—with a Pacific Northwest twist—by serving this seafood pasta.

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

At Home

Place the first 3 ingredients in a zip-top bag.

In Camp

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.

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