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Pasta Rags and Salmon



  • 6 quarts water
  • 2 tablespoons plus 1 teaspoon salt
  • 1 pound fresh pasta sheets or 1 pound dry lasagna noodles
  • 6 tablespoons extra-virgin olive oil
  • 8 ounces fresh salmon fillet, skin and bones removed, fish cut into paper-thin slices
  • 1 cup diced, seeded ripe tomato
  • 1/4 cup chopped fresh dill
  • 1/2 teaspoon pepper
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  1. Bring water and the 2 tablespoons salt to a boil in a large pot.
  2. Add pasta; cook 4 to 6 minutes until al dente (if using dry pasta, follow package directions).
  3. Drain, reserving 1 cup cooking water. Do not rinse pasta.
  4. Put pasta in a bowl; add olive oil and toss to coat.
  5. Add the 1 teaspoon salt and remaining ingredients; toss again, adding some of the reserved water if you prefer a more liquid sauce.
  6. Serve immediately.


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