Smoked Salmon Pasta

Smoked Salmon Pasta

1 tablespoon garlic – minced
1/4 cup butter or margarine
2 cups half and half
2 cups whipping cream
4 ounces julienne Alaska lox
4 ounces Nova smoked salmon*
1/2 cup tomatoes peeled, seeded and chopped
1 tablespoon chives
Salt and ground white pepper – to taste
8 ounces linguine or fettucine**
1/2 cup grated Parmesan cheese
1 tablespoon minced parsley

Sauté garlic in butter about 5 minutes or until softened. Add half-and-half and whipping cream; heat to simmer and cook, uncovered, about 45 minutes or until thickened and reduced to 2-1/2 cups liquid.

Add smoked salmon, tomatoes and chives; heat thoroughly over low heat about 2 minutes. Season with salt and pepper.

Cook linguine in boiling water about 10 or until barely tender; drain. Fold hot pasta into cream sauce; place on serving platter and sprinkle with Parmesan cheese and parsley.

NOTES : *Four ounces kippered smoked salmon, coarsely chopped or flaked, can be substituted.

**One pound fresh linguine or fettuccine noodles can be substituted.