pasta with salmon sauce

Italy, BRW, p 555

The recipe calls for canned tuna packed in oil, but we used canned wild salmon packed in water. Also, out of consideration for Juliana’s sensitive palate, we halved the both the amount of capers and the amount of red pepper flakes. It ended up being nearly too spicy, but not quite. “Just right” is what I’d call that.

It is a truly delicious meal. This is the second time we’ve made it, and I think that it (and variations) will become a staple for us.