Copyright © 2014 The FOURnet Information Network. All rights reserved.

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.

Share: Add review or comment

 Rating: 5 / 5 - Reviews: 3
Feb 16, 8:01 PM
M (Tennessee) says:
May 2, 1:09 AM
Marcela (California) says:
Mar 19, 12:50 PM
Jnorris (France) says:

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood