3 tbsp. butter
1/2 c. scallions, sliced
1/2 c. ripe tomatoes, peeled, seeded, and chopped
1 tbsp. lemon juice
1/4 c. dry white wine
1 tbsp. tomato paste
1 c. heavy cream
Freshly ground pepper to taste
1/2 to 1 c. salmon (smoked, freshly cooked or canned), coarsely chopped
8 oz. linguini
2 tbsp. fresh parsley, basil or dill, chopped

Heat 2 tablespoons of the butter over medium heat. Saute scallions until limp. If desired, add tomatoes and cook briefly. Add lemon juice and wine and reduce by 1/3. Stir in tomato paste and cream. Cook over medium heat until slightly thickened. Add pepper and salmon.

Cook linguini until done. Drain and toss with 1 tablespoon butter in large warm bowl. Pour hot salmon sauce over linguini and toss gently. Sprinkle with parsley, basil or dill for garnish. Serve immediately.