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Sauté garlic in butter about 5 minutes or until softened. Add half-&-half and whipping cream; heat to simmer and cook, uncovered, about 45 minutes or until thickened and reduced to 2-½ cups liquid. Add smoked salmon, tomatoes and chives; heat thoroughly over low heat about 2 minutes. Season with salt and pepper. Cook linguine in boiling water about 10 minutes or until barely tender; drain. Fold hot pasta into cream sauce; place on serving platter and sprinkle with Parmesan cheese and parsley. Makes 4 servings.
*Four ounces kipper smoked salmon, coarsely chopped or flaked, can be substituted.
**One pound fresh linguine or fettuccine noodles can be substituted.
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If you have any questions about Alaska seafood write to ASMI at:Info@AlaskaSeafood.org