Circle B Kitchen
2 T butter
2 T olive oil
2 shallots, minced
3 garlic cloves, minced
3 plum tomatoes, chopped
1 1/3 cups dry white wine
½ cup bottled clam juice
2 T fresh lemon juice
1 tsp. dried marjoram or fresh
1 ¾ pounds skinless salmon fillets, cut into ½ inch pieces
3 cups loosely packed fresh arugula
2 T drained capers
1 T chopped fresh parsley
1 T chopped fresh basil
12 oz fettuccini
½ cup grated parmesan cheese
2 tablespoons chopped fresh parsley
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 3 or 4 minutes. Add capers and fresh herbs. Season to taste with salt and pepper.
Meanwhile, cook the fettuccine 1 or 2 minutes less than the package directions, drain and add to the sauce in the pan. Stir to coat the pasta and cover with the lid. Let the pasta sit in the sauce for 5-10 minutes to allow it to finish cooking and absorb the sauce. Stir in the arugula and a good handful of grated parmesan cheese.
Drizzle with a little olive oil and a sprinkling of grated parmesan and a dusting of fresh, chopped parsley. Serve with extra grated parmesan and a dusting of fresh, chopped parsley.