Ingredients
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16 ounces linguine
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1 1/2 cups heavy cream
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1 (300 g) package frozen asparagus, thawed and cut in pieces of 3/4 inch
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2 (135 g) packages smoked salmon fillets, flaked (type Atkins) or 9 ounces slivered smoked salmon, cut in straps
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1 cup parmigiano-reggiano cheese, grated
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salt and pepper
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1 teaspoon dry onion flakes
Instructions
- In a large saucepan with boiling salted water, cook pasta 8 to 10 minutes or until al dente. Drain and put back in the saucepan.
- Meanwhile, in another saucepan, bring to boil heavy cream and dry onion flakes.
- Add asparagus and smoked salmon, cook at low heat until warm.
- Remove from the heat, add 1/2 cup of parmigiano reggiano and stir. Add salt and pepper.
- Add sauce to the pasta and stir to coat well.
- Sprinkle each serving with remaining parmigiano reggiano.