Smoked Salmon Puttanesca

Ingredients: 

16oz Alaska Smokehouse Smoked Pink Salmon, skin removed and flaked

1lb dried spaghetti

6 anchovy fillets, finely chopped

1/2 cup capers, drained and chopped

1/2 pitted and chopped black olives, drained

1 14oz can of whole peeled tomatoes, roughly broken up by hand

2oz finely grated Parmesan or Romano cheese 

8 medium cloves of garlic, thinly sliced or finely chopped

3/4 cup extra virgin olive oil, divided into 1/2 and 1/4 cups

Red Pepper Flakes, a pinch or more

Fresh Parsley leaves, minced

Salt & Pepper to Taste

Procedure:

Cook spaghetti according to directions in a large pot of salted water on high heat.  Stir occasionally to prevent sticking.

In a medium saucepan on medium heat, combine 1/2 cup of olive oil, garlic, anchovies, and red pepper flakes.

Cook until garlic is lightly golden, about 5 minutes, stirring constantly.

Add capers and olives, then stir to combine and heat through, about 2 minutes

Add tomatoes, then stir to combine again and bring to a gentle simmer.  Continue simmering until pasta is cooked to just below al dente, roughly 1 minute before the package states for the cooking time.

Remove 1 cup of the pasta water and set aside then drain pasta.

Add drained pasta to the sauce and add 2-3 tablespoons of the pasta water to the sauce to get the right consistency.

Increase the heat and bring the pasta and sauce to a vigorous simmer.

Cooki, stirring constantly, and adding pasta water as needed to keep the sauce loose until pasta is done, roughly 1-2 minutes longer.

Stir in remaining olive oil, parsley, and cheese, then season with salt and pepper to taste.

Add in smoked salmon and toss to warm through.

Serve immediately and garnish with more parsley and shredded cheese.