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