Title: Amandari smoked salmon angel pasta
 Categories: Indonesian, Noodles and, Seafood
      Yield: 4 Servings
 
      8    Ripe plum tomatoes; cut into
           -8 pieces each
      2    Shallots; finely chopped
      2 tb Drained tiny capers
      2 tb Finely chopped fresh
           -tarragon leaves or other
           -fresh herb such as basil or
           -dill
           Finely grated zest of 1
           -orange
      4 oz Thinly sliced smoked salmon;
           -coarsely shredded or torn
           -into small pieces
    1/4 c  Plus 1 tablespoon extra
           -virgin olive oil
    1/8 ts Freshly ground black pepper
      8 oz Dried angel hair; (very
           -thin) pasta
      2    Hard-cooked eggs; coarsely
           -chopped, for garnish
 
  1. In a bowl, combine the tomatoes, shallots, and capers. Add the
  tarragon, orange zest, and salmon, then the 1/4 cup olive oil. Gently
  fold the ingredients together. Season with the pepper. Cover and let
  rest at room temperature for about 1 hour.
  
  2. Shortly before serving, bring a large pot of water to a boil. Add
  the remaining tablespoon of oil and the pasta and cook until just
  tender. Drain the pasta and divide among 4 shallow pasta bowls. Top
  each portion evenly with the tomato and salmon mixture. Sprinkle each
  portion with chopped egg and serve immediately.