Linguine With Salmon And Chives - cooking recipe

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 1/2 ounce) cans pink salmon (Do not drain)
2 tablespoons parmesan cheese, grated
2 teaspoons fresh tarragon (optional)
2 teaspoons poppy seeds (optional)

Preparation

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