Carribean Linguine with Smoked Salmon, Garlic Cream Sauce & Parmesan

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Chef Paul Owens
1 Ib linguine
12 oz smoked salmon cut into strips
½ cup tomato concasse
½ cup snipped chives
4 oz grated parmesan cheese
Garlic Cream Sauce:
1 cup white wine
2 cups chicken stock
2 cups heavy cream
3 oz hard garlic butter
salt & freshly ground black pepper

Cook the linguine in lots of salted, boiling water for 8-10 minutes and drain.

For the Sauce: Bring the white wine to a boil and reduce by half. Add the chicken stock and reduce a further five minutes. Add the cream and stir in the garlic butter. Season with salt and pepper and reduce to a syrupy consistency.

Add the linguine and toss in the smoked salmon. Place the pasta in 4 bowls and sprinkle with parmesan, parsley, chives and tomato concasse.

Chef's Note... There is no substitute for fresh parmesan.
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