My version serves 2. I replaced the Argula with sun-dried tomatoes. I also added Feta Cheese at the end.
Orecchiette with Salmon, Arugula and Artichokes
2 svgs
4 oz. Orecchiette
1/8 C EVOO
1/2 large garlic clove, minced
2.5 oz. Baby arugula
1/4 C drained marinated artichokes, quartered
1/8 C olives, chopped
1 TbS drained capers
1 loose cup Smoked Salmon
Salt
Cook pasta in salted water, drain. Reserve 1/4 C of cooking water.
In skilled, heat oil, add garlic, cook 30 seconds. Add pasta, 1/8 C cooking water, stirring for 2 minutes. Add arugula, artichokes, olives, capers and remaining 1/8 C cooking water. Simmer, stirring until the pasta is coated, 1 minute. Stir in Salmon and cook until just heated thru.
I get my Smoked Salmon fron SeaBear: https://seabear.com/products/wild-sockeye-salmon-dinner-fillets
