Fusilli with Smoked Salmon
2 tablespoons of Butter
2 tablespoons of Olive oil
2 Vidalia sweet onions, chopped
4 tablespoons of Cognac
1 cup of heavy cream
8 ounces of smoked salmon chopped
1 cup of Chives
12 ounces of Fusilli pasta
Capers optional |
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Melt butter with olive oil in a large pan. Sauté onions 8 to 10 minutes until translucent in partially covered pan. Add cognac and cook on low 10 to 15 minutes. Add cream and cook on low 10 minutes. Add smoked salmon and chives. cook on low 5 minutes; set aside. Boil pasta until al dente. Add pasta to sauce. Serve pasta with sprinkles of capers( optional) and chives. Serving size 1 Posted to MM-Recipes Digest by Cozinha@aol.com on Aug 26, 1998, converted by MM_Buster v2.0l.
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