1 (15 1/2 oz.) can salmon
2 tbsp. minced shallots or onion
2 tbsp. olive oil
Heavy cream
1 tsp. Dijon mustard
1/8 tsp. tarragon, crushed
8 oz. lg. pasta twists, cooked and drained
4 c. lightly packed sliced fresh spinach or 1 (10 oz.) pkg. frozen chopped
spinach, thawed and squeezed dry
Grated Parmesan cheese
Salt and pepper

Drain salmon, reserving liquid. Break into large chunks. In large skillet, saute shallots in olive oil until tender. Add cream to reserved salmon liquid to equal 1 cup. Add to skillet with mustard and tarragon; cook over medium heat for 2 minutes or until slightly thickened.

Add pasta, spinach and 1/4 cup Parmesan cheese; toss gently. Stir in salmon. Season with salt and pepper to taste; heat thoroughly. Serve with additional Parmesan cheese if desired. Makes 6 servings.

Sour cream can be added for more moisture.