| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Smoked salm, Pasta |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <Fundwell@excel.net> on Apr
05, 1998
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