ALASKA SALMON CARBONARA

• 8 oz. pasta
• 6 slices bacon, diced
• 1/2 onion, chopped
• 3 large cloves garlic, minced
• 2 tsp. basil, crushed
• 1/2 tsp. oregano, crushed
• 1/2 tsp. course ground black pepper
• 1/4 to 1/2 tsp. crushed red pepper
• 2 cans (14 oz. each) diced canned tomatoes
• 3 tbsp. red wine vinegar
• 1 can (14-3/4 oz.) Alaska salmon, drained and broken into bite-sized pieces
• 1/3 to 1/2 cup heavy cream
• parmesan cheese, finely shredded

Cook pasta according to package directions; drain and keep warm. In 3 quart saucepan cook bacon until crip. Drain, reserving about 2 tbsp. fat. Add onion, garlic, basil, oregano, and peppers; cook 5 minutes. Add tomatoes and vinegar; cook over medium high heat 10 minutes or until slightly thickened. Stir in Alaska canned salmon and cream; heat through. Serve over hot cooked pasta. Garnish with cheese.

Makes 4 servings.

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