Recipe:  Linguine with Fresh Salmon



Ingredients:

1 1/2 pounds skinless salmon fillets (I use just a pound)
1 pound linguine (if you use fresh this goes much faster)
salt and freshly ground black pepper
8 tablespoons unsalted butter (I use light butter)
1/4 cup finely chopped shallots
1/4 cup dry white wine
1/2 teaspoon hot red pepper flakes, or to taste
1 cup heavy cream ( I use half-and-half - a product that is half milk
and
half cream)
1/4 teaspoon freshly grated nutmeg
2 ounces imported lumpfish caviar (I omit this)
1/4 cup finely chopped fresh basil leaves or fresh chives (I use
chives)

Instructions:

1.  Cut the salmon lengthwise on the diagonal into 2-inch-thick slices.

2.  Cook the linguine in 4 quarts of lightly salted boiling water until
it
is al dente.  Drain and return to the pot in which it was cooked.

3.  While the past cooks, melt 4 tablespoons of the butter in a frying
pan
over medium-high heat.  Add the shallots and cook briefly, stirring. 
Add
the wine and cook for about 30 seconds.  Add the salmon strips to the
pan
and season with salt and pepper and hot pepper flakes.  Cook, stirring,
for
about 45 seconds.

4.  Add the cream to the pan; then stir in the nutmeg.  Return to a
boil and
cook over high heat, stirring, for 2 or 3 minutes.

5.  Add the remaining 4 tablespoons of butter and toss well.  Pour the
salmon sauce over the pasta.  Transfer to warm serving plates.  Garnish
with
the caviar and basil or chives and serve.