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Linguine with Salmon & Chives
1/2 pound of linguine or any noodles
4 teaspoons of soft margarine
1 small onion, chopped
1 cup of skim milk
2 tablespoons of all-purpose flour
1/3 cup of chopped fresh chives
freshly ground pepper
one 7 1/2 ounce can of salmon
2 tablespoons of grated Parmesan cheese |
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In a large pot of boiling water, cook the linguine until al dente (tender but firm), drain, reserving 1/4 cup of cooking liquid. Return linguine to pan. Meanwhile, in saucepan, melt margarine over medium heat, add onion and cook until tender. Stir in flour, mix well. Add milk and cook, whisking, until mixture comes to a boil, thickens and loses any raw flour taste. Stir in chives, pepper to taste and add reserved cooking liquid.
Flake salmon and add along with juices and chive mixture to pot with linguine, mix lightly. Sprinkle Parmesan cheese over each serving. Makes 4 servings
 
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