Yield: 4 Servings

Ingredients:

6 - 8 oz. Smoked salmon, cut into small chunks

1 oz. Butter

½ tsp. Garlic, minced

1/4 cup Scallion, minced

1/4 cup Tomato, diced

½ cup Green peas

1 tsp. Parsley, minced

1 lb. Linguine pasta, cooked "al dente"

squeeze Fresh lemon

1 cup Chef Larry’s Wine Cream (recipe follows)

to season Salt

to season Fresh ground black pepper

to garnish Chives, minced

for service Parmesan cheese, shredded (optional)

Method:
Prepare Chef Larry’s Wine Cream per recipe, reserve. Melt butter in a large saute pan. Add garlic, saute briefly do not brown. Add scallion, tomato and smoked salmon, continue to saute. Reheat linguine pasta by dipping in a pot of simmering water, drain well. Add drained pasta to saute pan. Stir in Chef Larry’s Wine Cream, adding just enough sauce to coat ingredients. Add green peas. Season with a squeeze of fresh lemon, salt and pepper. Transfer to warm pasta bowls and garnish with minced chives and shredded Parmesan cheese.

Chef Larry's Wine Cream

Yield: 1 Cup

Ingredients:

1 tsp. Butter

1/2 tsp. Shallot, minced

¼ tsp. Garlic, minced

1 tsp. Lemon zest

3 – 4 oz. Dry white wine

1 tsp. Dijon mustard

1/4 cup Fish stock

1/2 cup Cream

squeeze Fresh lemon juice

to taste Salt

to taste Fresh ground black pepper

Method:

Melt butter in a sauce pan over medium heat. Add shallot, garlic and lemon zest, sauté briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by ½. Add mustard, and stock continue to simmer and again reduce liquid by 1/2. Add cream, reduce until sauce thickens Season with a squeeze of fresh lemon juice, salt and pepper. Reserve keeping warm until service.