Linguine With Salmon and Chives

Add cooked peas and carrots or asparagus to make a complete meal.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 200  g  cooked small shell pasta, hot
• 4  teaspoons margarine
• 1  small onion, chopped
• 2  tablespoons all-purpose flour
• 1  cup 2% low-fat milk
• 1⁄3 cup fresh chives, chopped
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon Tabasco sauce
• 2 (7 1/2ounce) cans pink salmon (Do not drain)
• 2  tablespoons parmesan cheese, grated
• 2  teaspoons fresh tarragon (optional)
• 2  teaspoons poppy seeds (optional)

Directions

1. In saucepan, melt margarine over medium heat; add onion and cook until tender.
2. Stir in flour; mix well.
3. Add milk and cook, whisking, until mixture comes to boil thickens and loses any raw-flour taste.
4. Stir in chives and pepper.
5. Add 1/4 cup of reserved cooking liquid.
6. Flake salmon and add along with juices and chive mixture to pot with linguine; mix lightly. (If too thick add remaining reserved cooking liquid.).
7. Sprinkle Parmesan cheese over each serving.