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Ingredients:
1 package Fasolino's Linguine #11
1/2 cup of water
1 chicken bouillon cube
1/2 cup white wine (optional)
1 pound of asparagus - cut into 1 inch lengths
1/2 pound of salmon - skinned and cut into pieces (can also use scallops instead)
1 cup of fat free sour cream
2 tablespoons whole-grain mustard (or any other that you like)
1 or 2 garlic cloves chopped
4 tablespoons finely chopped fresh chives
salt and pepper to taste
Directions:
Cook the pasta according to package. While waiting for pasta get a large skillet. Pour water in and bring to a boil, then add bouillon cube and stir to disolve. If using wine add it now. Add the garlic the salmon and asparagus; poach salmon until it is opaque in the center and the asparagus is tender-crisp - about 5 to 6 minutes. With a slotted spoon, transfer salmon and asparagus to a serving bowl reserving the cooking liquid. Flake salmon into small pieces.
In a medium bowl, beat or whisk the sour cream, mustard, 3 tbsp of the chives, salt and pepper, and the reserved cooking liquid until well mixed.
Drain pasta and place in serving bowl with salmon and asparagus. Pour sauce over pasta and mix. Sprinkle with the remaining chives and serve.
Serves 4
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