Pasta with Salmon and Garlic

This garlic-seasoned main dish calls for handy pantry ingredients, including pasta and canned salmon. I serve it with asparagus for a delicious nutritious meal.

1 (16 oz) pkg linguine or other long pasta
⅓ cup extra-virgin olive oil
3 cloves garlic, minced
1 (14¾ oz) can salmon, drained, bones and skin removed
¾ cup chicken broth
¼ cup fresh parsley, minced
½ tsp. sea salt
⅛ tsp. ground cayenne pepper

Cook linguine according to the pkg directions; drain.

Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; heat through. Add linguine; toss gently to combine.

Makes 6 servings.

Cook’s Notes:

• How else can you eat canned pink salmon? Because it’s so convenient and versatile, you can eat canned pink salmon in so many ways. Canned salmon can be tossed into salads, mixed into appetizers, appetizer spreads and sandwiches and made into salmon patties. Check out our favourite simple canned salmon recipes for some excellent suggestions and starting points.
• How do you spice up canned salmon? Because of its mild flavour, it's easy to spice up canned salmon. Mix in some onion, finely chopped, red or green pepper, a dash or two of hot sauce, or, if you're something of a heat-seeker, maybe even some finely chopped jalapeño pepper. Pair it or mix into some spicy kimchi, a health-food superstar.. Salmon also pairs excellently with a variety of herbs: dill, fennel, tarragon, parsley and thyme to name a few.
• How much linguine do I need per person? Count on serving 2 oz of linguine per person. We have a “trick” for easily measuring out this amount: Consider the diameter of a quarter, then stand a handful of linguine on-end, vertically, in your fist that looks about that size. That's one serving. And check out some other helpful Cook’s Notes: about measuring pasta perfectly every time. Research contributed by Mark Neufang, Taste of Home Culinary Assistant.