Acini Pepe with Artichoke Hearts and Salmon

Name: Acini Pepe with Artichoke Hearts and Salmon
Yield: Makes: 4 servings
Ingredients: 3 tablespoons lime or lemon juice; 4 cans (6½ ounces each) salmon or tuna packed in water; ¾ cup spaghetti sauce, homemade or prepared; 2 packages (10 ounces each) frozen artichoke hearts or corn kernels, thawed (optional); ½ cup bottled clam juice or chicken broth; Salt and freshly ground black pepper; 2 cups acini pepe, orzo, or elbow macaroni; Salt

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

The beady texture of the acini pepe complements the flakiness of the salmon. If you omit the artichoke hearts or corn, you can serve either a vegetable or salad with this.

Ingredients

Salt
2 cups acini pepe, orzo, or elbow macaroni
2 packages (

Fish course
Pescatarian
Pasta

Method

Bring a large pot of salted water to a boil over high heat. When the water comes to a boil, add the pasta and cook until tender but still firm to the bite, about 10 minutes. If you’re using the artichokes or corn, add them to the boiling water for the last minute of cooking.
Meanwhile drain the salmon and place it in a mixing bowl. Add the lime juice, spaghetti sa