Linguine with Salmon

From Italian pure and simple by Clifford A. Wright

2 tbsp. extra-virgin olive oil
2 garlic cloves, finely chopped
1¼ lbs. salmon fillets with skin removed, cut into 1½ inch cubes
Salt and freshly ground black pepper to taste
½ c. dry white wine
4 to 6 medium-sized shrimp, shelled and deveined
¾ lb. linguine
In a large skillet, heat the olive oil over medium heat and cook the garlic for less than one minute, stirring constantly.  Add the salmon, season with salt and pepper, and cook until the fish has turned color on all sides, about 3 minutes.  Pour in the wine, add the shrimp, raise the heat to medium-high, and cook until the wine is a bit evaporated, about 5 minutes.  Turn the heat off and let it rest until the linguine is cooked.

Meanwhile, bring a large pot of salted water to a rolling boil and add the pasta.  Drain when al dente and transfer to a serving bowl or platter.  Ladle the salmon and shrimp mixture over the pasta and serve.


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