I know. It ain't the best sounding name in the world. But this pasta rocks, I tell ya! We eat a lot of salmon at the Slim Shack. It's good, good for ya, and it's only about 3 bucks a pound at the Safeway. So I buy a big piece, grill it or broil it, and usually have a lot left over. So, I've created a couple Salmon pasta dishes. This is my latest, and maybe my greatest...

I was staring at a big piece of leftover salmon. And I was a thinnin' . . .what would you do with leftover salmon if you weren't making pasta. And...I thought...to myself....I've made salmon cakes before. Kinda like crab cakes, but with salmon. So, it hit me! Use some of the same ingredients, but put it over pasta! I may look stupid, and I may act stupid, but don't let that fool you...I really am stupid. But this recipe has made its way into regular rotation at the Shack, so...so what!

What you need...

Too much Garlic
4 Red Bell Peppers
Lots of Extra Virgin Olive Oil
Italian Parsley Bread crumbs
Leftover salmon
Salt and pepper

Put a big pot of fresh cold water on the highest heat. Put some extra virgin olive oil in a big saucepan. If you can't get extra virgin olive oil, try to find one that hasn't been around the block too many times. I use a lot of olive oil. I'm ashamed to say how much. Put the heat on medium-low.

Chop some garlic. I use too much. About 8 cloves! My Uncle Oscar gives me grief about it, but garlic is good for you. Plus garlic, frying in olive oil? It's the Italian Potpourri! Put the chopped garlic in the olive oil.

Wash the 4 red bell peppers. These things are as expensive as the salmon, but darned good. Remove the seeds and the inner stems first! And don't forget to remove those pain in the ass labels they stick on everything these days. Chop up the peppers into small pieces.

When the garlic is golden, drop in the red bell peppers. Let 'em simmer. Add salt and crushed red pepper to taste.

The pasta water should be at a boil by now. Put in a pound of fusilli. I love fusilli. It's my favorite pasta. And my favorite pasta brand is De Cecco. Keep the pasta on the highest heat! When it is firm, drain it. I like pasta firmer and firmer these days. When I was in Rome, they ate it real firm. Pretty soon, all I'm gonna do is pass the pasta under some warm water!

Put the drained pasta in a warm serving bowl. Drizzle some olive oil over the pasta, and toss it around. When I say toss it around, I don't mean toss it from person to person, like a basketball. Add the red bell pepper/garlic sauce to the pasta and toss. Chop up a handful of Italian parsley and toss it in with the pasta.

Put the salmon in the microwave to heat it up. When it's nice and warm, break it into small pieces, and make sure there ain't no skin or bones in there. Add it to the pasta and gently fold it in.

Then, as you're gently mixing this stuff together, have someone sprinkle some bread crumbs into the mix. Not too much, or it gets too dry. I use Progresso Italian style bread crumbs. My Dad, the Slim Daddy, makes his own bread crumbs, and they're so good, you don't even need to put them on anything-you could just eat a bowl.

I don't use white wine or vegetable broth in this sauce. It makes the bread crumbs too mushy and gooey.

Serve it into warm dishes, and sprinkle a little bread crumbs on top, and garnish with parsley.

So that's it. You know, this would be real good with crab meat. And maybe a little Old Bay Seasoning! But, I'll wait to make the crab cake pasta sauce. What am I waiting for? For crab meat to get under 20 bucks a pound!

Enjoy! Mangia! Ciao!