4 oz. julienne lox or Nova smoked salmon
1/2 cup peeled, seeded and chopped tomatoes
1 tbsp. chives or minced scallions
salt and ground white pepper, to taste
1/2 to 1 lb. linguine, fettuccine or Dutch egg noodles
1/2 cup grated Parmesan cheese
2 tbsp. fresh minced parsley, for garnish

CREAM SAUCE:

1 tbsp. garlic, minced
1 tbsp. grated onion
4 tbsp. (1/2 stick) butter
2 cups half & half (or whipping cream)

In a heavy bottom saucepan, sauté garlic and onion in butter for about 5 minutes or until softened. Add half & half or whipping cream; heat until simmering and reduce heat to low. Cook, uncovered, for about 45 minutes or until thickened.

To cream sauce, 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 teaspoon freshly grated nutmeg.