Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        water
   1      can           chicken broth
   1      jar           red bell peppers
   4      tablespoons   pine nuts
     1/4  cup           olive oil
   1      medium        onion
   3      cloves        garlic
                        hot red pepper flakes
   2      tablespoons   chopped basil
                        salt & pepper
   1      can           salmon
   2      tablespoons   lime juice
   2      tablespoons   capers
                        chopped parsley
   1      pound         spaghetti

Preparation:

Bring water and broth to boil in large pot for pasta. Saute pine nuts without oil in frying pan over medium-high heat, shaking pan, until nuts are lightly browned. Be careful, don't let them burn! Remove from pan, set aside. Reduce heat to medium and add oil to pan. Cook onions, garlic and pepper flakes for a few minutes. Add roasted peppers and basil. Stir and cook 1 minute until heated. Season to taste with salt and pepper. Put salmon in serving bowl, add lime juice, capers and parsley. Put some salt in the boiling water-broth and add pasta. Cook until al dente. Drain. Toss pasta in bowl with sauce to coat well. Serve with toasted pine nuts. Approximately 9-15 minute