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|EVERY FEW MINUTES|
|SMOKED SALMON PASTA|
1 tablespoon garlic, minced
1 tablespoon grated onion
1/4 cup butter
2 cups half and half, or whipping cream
4 ounces julienne lox or nova smoked salmon
1/2 cup peeled, seeded and chopped tomatoes
salt and ground white pepper, to taste
1 tablespoon chives or minced scallions
1/2 to 1 lb linguine, fettucine or wide egg noodles, cooked
1/2 cup grated Parmesan cheese
2 tablespoons fresh minced parsley or sorrel
In a heavy bottom saucepan, sauté garlic and onion in butter for about 5 minutes or until softened. Add half-and-half and whipping cream; heat until simmering and reduce heat to low. Cook, uncovered, for about 45 minutes or until thickened and reduced to 2-1/2 cups liquid.
Stir in smoked salmon, tomatoes and chives; heat thoroughly over low heat about 2 minutes. Season with salt and pepper.
To cook pasta, drop into rapidly boiling salted water about 10 minutes (or follow package directions) until barely tender; drain.
Fold hot pasta into cream sauce; place on serving dish and sprinkle with Parmesan cheese and minced fresh parsley.
Variation: If fresh sorrel is available, up to 1 cup may be added to the cream sauce during the last 15 minutes. Spinach may also be used; season with 1/4 tsp. freshly grated nutmeg.
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