|EVERY FEW MINUTES|
|LINGUINE IN PINK-SALMON CREME SAUCE|
1 can pink salmon
1 sm. container sour cream
1 box linquine (1 lb.)
1 bouquet fresh parsley (dried can be used as an alternate)
Chop parsley fine.
Open salmon and drain liquid (remove any bones).
Allow sour cream to reach room temperature.
One pound of pasta should be cooked in no less than 4 quarts of water (preferably 6). Add one (1) tablespoon of salt and one (1) tablespoon of olive oil to the water and cover pot. Bring water to rolling boil before adding pasta. When pasta becomes limp, stir immediately and then at frequent intervals to prevent sticking. Cook pasta to taste (al dente is firm to the bite). Drain into colander and DO NOT RINSE! Just shake extra water out.
In between the intervals at which you are stirring your pasta, empty salmon into a small saucepan. Place on stove on low to medium flame. Break salmon up with fork and let heat for 2 to 3 minutes. Add one or more tablespoonfuls full of sour cream, one at a time, stirring fully into salmon in between, until sauce reaches desired consistency. Add salt and pepper to taste. Let sauce simmer while pasta is cooking.
Put quarter pound of cooked pasta in bowl, ladle on sauce to cover, sprinkle on parsley. Serve with chilled glass of white wine.
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