*  Exported from  MasterCook  *

       Pasta Shells With Salmon, Tomatoes And Toasted Bread Crumbs

Recipe By     : Akron Beacon Journal, Sep 2, 1998
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Extra virgin olive oil
   8                    Plum tomatoes --
                        - seeded, diced 3/4"
   1      cl            Garlic -- minced
     1/4  c             Mint -- chopped
   2      tb            Lemon juice
   1 1/4  ts            Lemon zest -- grated
   1      pn            Crushed red pepper
                        Salt
                        Black pepper -- fresh ground
   1 1/2  c             Coarse fresh whole-wheat bread
                        - crumbs
     3/4  lb            Salmon fillet --
                        - pin bones removed
   1      lb            Large pasta shells

Combine 5 tb olive oil, tomatoes, garlic, mint, lemon juice, lemon
zest, red pepper, 1 ts salt, and 1/2 ts black pepper in a large pasta
bowl. Stir to mix and set aside.

Preheat the grill or broiler. Bring a large pot of water to a boil.

Heat 2 tb olive oil in a medium skillet over medium-high heat. Add
the bread crumbs and stir until roasted and crisp, about 5 minutes.
Season with salt and pepper and set aside.

Brush the salmon with the remaining 1 tb oil and season with salt and
pepper. Grill or broil the salmon, about 4 minutes. Turn and cook 3
to 5 minutes more, or until cooked through. Remove to a plate and
break into chunks.

Cook the pasta shells until al dente and drain. Transfer to the bowl
with the tomatoes and add the salmon. Toss to mix and sprinkle with
the bread crumbs. Serve immediately.


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