Title: Smoked Salmon Pasta
Categories: Smoked salm, Pasta
Yield: 4 Servings

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

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