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Fettucini Bestiale
1/2 cup of extra virgin olive oil*
1 cup shallots, minced finely
1/2 cup white wine
1/4 cup finely chopped celery
Juice of 1/2 meyer lemon
1 tsp anchovy paste
1 cup pitted green olives chopped
About 3 tbs. "Nonpareil " capers, drained and minced
About 15 ounces (2 cans) wild Alaskan salmon
white pepper to taste
1/4 cup finely minced sage
1/4 cup of finely minced Italian parsley
• 2 tbs white truffle oil
for drizzling
Just as the pasta hits the water, add shallots, sage and celery
to half the oil heated in a large, deep pan and sauté for a couple of minutes.
Once the shallots and celery are beginning to turn color, add wild salmon (well-flaked), lemon juice, wine, olives, anchovy paste, and capers.
Cover and sauté over low heat for 3 minutes stirring occasionally.
Add parsley plus an extra splash of olive oil and wine, cover, and sauté for about two more minutes until the parsley has cooked and all the flavors are well integrated. When the penne has finished cooking, drain the pasta, add directly into the saucepan.
Toss with tongs adding a last bit of minced fresh sage, olive oil, and a generous drizzle of white truffle-oil if available.
Turn off the flame and allow the pasta to remain covered in the pan for a minute or two before serving.
Makes about 4 servings.
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