This recipe may be reproduced with the following credit:
Recipe from SIMPLY SAUTÉ
 by SILVIA BIANCO (Marlowe & Company; December 2003; $16.95/trade paperback)

SALMON AND WILD MUSHROOMS IN A ROASTED RED PEPPER SAUCE OVER FETTUCCINE

Makes 4 servings

1/2 cup extra virgin olive oil, approximately
1/2 pound wild mushrooms (shiitake, cremino, portabello, or other favorite), stems removed, cleaned, and sliced
2 medium cloves garlic, minced
1 pound fettuccine (or other favorite pasta, except small, shaped pasta)
Red pepper flakes to taste
1 pound salmon fillet, skinned and cut into 1-inch pieces
2 tablespoons sherry
1 cup Marinara Sauce
3 large red bell peppers, roasted and pureed
1/4 cup dry-packed sun-dried tomatoes, sliced
1/2 cup fish broth
2 tablespoons heavy cream (optional)
Salt and freshly ground black pepper to taste
1 tablespoon Italian (flat-leaf) parsley, stems removed and chopped

Heat about half the olive oil, enough to cover the pan, in a large skillet over high heat for about 30 seconds, until the oil is hot but not smoking. Add the mushroom slices and half the garlic and cook until the mushrooms are soft but still firm, about 3 to 4 minutes. Set aside.

Cook the pasta according to package directions in a large pot of boiling, salted water.

While the pasta cooks, put the remaining olive oil and the red pepper flakes in the same skillet over high heat for about 30 seconds, or until the oil is hot but not smoking. Brown the salmon in the hot oil for about 1 minute on all sides, add the remaining garlic, and cook briefly, until the garlic begins to turn golden brown.

Add the sherry, return the mushrooms to the pan, cook for 1 minute, and add the Marinara Sauce, pureed peppers, sun-dried tomato slices, and fish broth. Cook for 1 to 2 minutes, or until the sauce starts to boil. Reduce the heat to low, stir in the cream, and simmer for 1 minute more, until the sauce thickens. Add a bit more broth if the sauce is too thick, and season with salt and pepper. To serve, drain the pasta and toss it in a large serving bowl with the liquid portion of the sauce. Transfer the pasta to individual serving plates and top each serving with the sautéed ingredients. Adjust seasoning, and sprinkle with parsley.

This recipe may be reproduced with the following credit:
Recipe from SIMPLY SAUTÉ
 by SILVIA BIANCO (Marlowe & Company; December 2003; $16.95/trade paperback)

MARINARA SAUCE

Makes 7 cups

3 to 4 tablespoons extra virgin olive oil
1 small yellow onion, diced
2 anchovy fillets, chopped
1 medium clove garlic, minced
3 cans (28 ounces each) whole peeled plum tomatoes (or crushed or diced tomatoes) in their own juice, coarsely chopped or broken up by hand (do not put through a food processor, which will affect taste and color), hard cores removed and discarded
2 or 3 whole basil leaves
1 cup water
Salt and freshly ground black pepper to taste

Heat the olive oil in a 4- to S-quart saucepan over medium heat for about 30 seconds. Cook the onion and anchovies in the hot oil for about 2 minutes, until they are soft. Sauté the garlic for about 30 seconds, or until it begins to brown. Remove the pan from the heat and add the tomatoes and basil leaves. Bring to a boil, pour in the water (the sauce will lose a lot of liquid during cooking), and reduce the heat to low. Partially cover the pan to allow steam to escape, and cook for approximately 1-1/2 to 2 hours, until you have a thick, rich sauce. Stir occasionally to prevent bits of the tomatoes from sinking to the bottom of the pan and burning. Season with salt and pepper.