Polly's Salmon Linguine with Mushrooms & Capers
1 1/2 lbs skinless salmon filets
2 lbs linguine
2 (8-oz) bottles clam juice*
1/2 cup dry white wine
1 cup 2% milk, plus more to taste
1 bottle capers, drained
Baby portobello mushrooms, sliced
4-5 cloves garlic, minced
1 bunch fresh dill, chopped
Harvest Wild Anithos Dill Olive Oil, to taste
Warm Olive Oil over medium heat in a large frying pan, then sautee mushrooms until cooked through, 4-5 minutes, stirring occasionally. Season with a pinch of salt and add the minced garlic, stirring frequently until fragrant but not browned. Remove mushrooms and garlic with a slotted spoon and reserve. Add more Olive Oil to re-coat the pan if necessary, and sautee the salmon until both sides are lightly browned, no more than a couple minutes per side. Season and remove from pan to cool; once it can be handled, loosely break it up into bite-sized pieces.
Meanwhile, prepare linguine according to package instructions for al dente; drain and set aside in its cooking pot. Return the same pan you used for the mushrooms and salmon to medium heat, and add clam juice and wine. Once heated through, add milk and capers. Heat while stirring -- but do not boil -- until flavors have melded, about three minutes. Pour liquid and capers over pasta and return pot to medium-low heat, stirring gently to incorporate flavors; add salmon, mushrooms and garlic, and chopped dill. Check and adjust seasoning and heat through. (Don't let it go too long, though; that will cause the pasta to absorb the sauce too quickly.) Remove from heat and let rest 5 minutes before serving.
* Clam juice is usually stored by the canned tuna.