- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 shallots, minced (about 3/4 cup)
- 3 garlic cloves, minced
- 3 plum tomatoes, chopped
- 1 1/3 cups dry white wine
- 1/2 cup bottled clam juice
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried marjoram
- 1 3/4 pounds skinless salmon fillets, cut into 1/2- to 3/4-inch pieces
- 3 cups loosely packed fresh arugula
- 2 tablespoons drained capers
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 12 ounces linguine
- Melt butter with olive oil in heavy large skillet over medium heat. Add shallots and garlic; sauté 3 minutes. Add tomatoes and cook just until tender, about 5 minutes. Increase heat to medium-high. Add wine, clam juice, lemon juice and marjoram; simmer 5 minutes. Add salmon and simmer until almost cooked through, stirring occasionally, about 5 minutes. Add arugula, capers and fresh herbs to salmon mixture. Simmer until salmon is just cooked through and arugula is just wilted, about 2 minutes. Season to taste with salt and pepper.
- Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain pasta well and return to pot. Add salmon-arugula mixture to pasta and toss to coat. Serve warm.