Title: Salmon tagliatelle
 Categories: Pasta, Fish
      Yield: 2 Servings
 
    213 g  Canned Alaska salmon
           -(pink or red)
    397 g  Canned tomatoes, chopped
    213 g  Canned pimento pepper
           - chopped
      1    Fresh chilli peppers
           - de-seeded, chopped
      2 ts Paprika pepper
      1 sm Onion; finely chopped
      1    Courgette; diced
      1    Lemon; juiced
      1 ts Freshly chopped coriander
           Salt and black pepper
           -(to taste)
    175 g  Fresh or dried tagliatelle
     25 g  Creamed coconut
           Flaked coconut to garnish
 
  Drain the can of salmon, break the fish into pieces, set aside. Put
  tomatoes, chillies, pimento pepper, paprika, onion, courgette, lemon
  juice and coriander into a saucepan. Bring to boil. Simmer for 5
  minutes, season. Cook pasta. Add salmon and creamed coconut to sauce.
  Heat gently, for 2-3 minutes. Stir lightly. Spoon over drained pasta.
  Garnish.
  
  Serves 2. Approx. 415 kcals per serving
  
  From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
  permission from Alaska Seafood Marketing Institute Meal-Master
  compatible recipe format courtesy of Karen Mintzias