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Smoked Salmon Pasta

1 tablespoon of garlic, minced
1/4 cup of butter or margarine
2 cups of half and half or 2 cups of whipping cream
4 ounces julienne Alaska lox or 4 ounces Nova smoked salmon
1/2 cup of tomatoes peeled, seeded and chopped
1 tablespoon of chives
Salt and ground white pepper, to taste
8 ounces linguine or fettuccine
1/2 cup of grated Parmesan cheese
1 tablespoon of minced parsley

Sauté garlic in butter about 5 minutes or until softened. Add half-and-half and whipping cream; heat to simmer and cook, uncovered, about 45 minutes or until thickened and reduced to 2-1/2 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 or until barely tender; drain. Fold hot pasta into cream sauce; place on serving platter and sprinkle with Parmesan cheese and parsley.

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