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[quote=Anonymous]Pink Taglierini (Taglierini rosa)

Smoked salmon gives this easy sauce a lovely pink color while also adding some protein.
The original recipe calls for serving the sauce on fresh taglierini, a type of ribbon pasta noodle that's ideal for creamy, delicate sauces. But it also works with smooth-sided penne lisce (the tube's hollow center holds sauce) or rigatoni and rotini.

--2 tablespoons butter
--2 tablespoons olive oil
--1 white onion, chopped fine
--1 garlic clove, chopped fine
--3 1/2 ounces canned chopped tomatoes
--3 ounces smoked salmon, cut into strips
--Scant 1 cup dry white wine
--2 tablespoons heavy cream
--1 teaspoon chopped fresh thyme
--10 ounces fresh taglierini
--1 tablespoon snipped fresh chives
--Salt and pepper

Melt butter with oil in a pan. Add onion and garlic and cook over low heat, stirring occasionally, for 5 minutes. Add tomatoes and salmon and cook, stirring occasionally, for 10 minutes. Drizzle with wine and cook until alcohol has evaporated. Stir in cream and thyme, season with salt and pepper and heat through gently.

Meanwhile, cook taglierini or penne in plenty of salted boiling water until al dente. Drain, tip into the pan with the sauce and toss for a few minutes. Sprinkle with chives and serve immediately.

Serves 3 to 4, depending on appetite.
http://www.adaswholefoods.com/common/news/printable.asp?task=Headline&id=13017&StoreID=366980AF3CB84D1FA7052CC4A291C8E3[/quote]

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