Ingredients 1/2-16 oz box ( 8 oz ) Notta Pasta Linguine
2 tablespoons butter
2 shallots or 1 small onion, minced
2 large cloves garlic, minced
2 flat fillets of anchovies
6 oz smoked salmon, diced
1 1/2 cups heavy cream*
1/2 teaspoon dried tarragon
Salt and pepper to taste
1/4 cup grated Parmesan
Garnish: parsley
*1-12 oz can of evaporated milk can be substituted for heavy cream

Directions

1.	Put a large pot of salted water on to boil.
2.	In skillet over medium high heat, melt the butter. Add onions, garlic and anchovies. Sauté for 1 to 2 minutes, breaking up anchovies with back of a spoon.
3.	Add the smoked salmon and sauté for 2 minutes.
4.	Add the cream, tarragon, salt and pepper. Be careful not to over-salt, as the smoked salmon is quite salty by itself. Simmer for 2 minutes.
5.	Reduce heat. Puree just 1/2 of the sauce in a blender or food processor, being careful of hot splatter. Return to skillet with the rest of sauce.
6.	Add Notta Pasta to boiling water and cook according to directions on box.
7.	Drain and quickly rinse. Add to the sauce and toss.
8.	Serve with grated Parmesan and garnish with chopped parsley.