Green and White Linguini With Smoked Salmon and Mushroom Sauce

Green and White Linguini

With Smoked Salmon

and Mushroom Sauce

4 servings
30 min 30 min prep
6 tablespoons butter
2 tablespoons shallots, chopped
1/4 lb porcini mushrooms, diced
1 teaspoon salt
1/2 teaspoon white pepper
1/2 lb smoked salmon, cut into strips
3/4 cup heavy cream
1/2 lb white fresh linguine
1/2 lb green fresh linguine, fresh
1/2 cup parmesan cheese, freshly grated

Heat 3 T. butter in a small saute pan. Saute shallots until translucent.

Add mushrooms. Turn heat to high, add salt and pepper, and cook until tender.
Lower heat; add salmon and stir rapidly. Add half the cream and continue

cooking until thickened and reduced by half.

Meanwhile, bring a large pot of water to a rapid boil, salt water, and add linguini.

Cook until al dente, about 2-3 minutes; drain.

Place a serving casserole over low heat. Melt remaining 3 T. butter, then add

rest of cream. Combine. Add cooked linguini, and stir constantly while mixing

in about half of the salmon and mushroom sauce. Add grated cheese and stir well.
Remove from heat and pour remaining sauce over linguini.

Serve immediately.