Smoked Salmon Pasta

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Smoked Salmon Pasta Ingredients

1 tb Garlic; minced	1 tb Chives
1/4 c Butter or margarine	Salt and ground white pepper
2 c Half and half; or whipping	8 oz Linguine or fettucine**
4 oz Julienne Alaska lox or nova	1/2 c Grated parmesan cheese
1/2 c Peeled; seeded and chopped	1 tb Minced parsley

Instructions for Smoked Salmon Pasta

Saut? garlic in butter about 5 minutes or until softened. Add half-and-half and whipping cream; heat to simmer and cook, uncovered, about 45 minutes or until thickened and reduced to 2-1/2 cups liquid. Add smoked salmon, tomatoes and chives; heat thoroughly over low heat about 2 minutes. Season with salt and pepper. Cook linguine in boiling water about 10 or until barely tender; drain. Fold hot pasta into cream sauce; place on serving platter and sprinkle with parmesan cheese and parsley. *Four ounces kippered smoked salmon, coarsely chopped or flaked, can be substituted. **One pound fresh linguine or fettuccine noodles can be substituted. >From the Alaska Seafood Marketing Institute. Recipe by: Alaska Seafood Marketing Institute Posted to Bakery-Shoppe Digest by Linda Van Ess on Apr 05, 1998

Main Ingredient: FishCuisine: Uncategorized

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