Linguine With Smoked Salmon Creamy Sauce - cooking recipe

Ingredients

16 ounces linguine
1 1/2 cups heavy cream
1 teaspoon dry onion flakes
1 (300 g) package frozen asparagus, thawed and cut in pieces of 3/4 inch
2 (135 g) packages smoked salmon fillets, flaked (type Atkins) or 9 ounces slivered smoked salmon, cut in straps
1 cup parmigiano-reggiano cheese, grated
salt and pepper

Preparation

In a large saucepan with boiling salted water, cook pasta 8 to 10 minutes or until al dente. Drain and put back in the saucepan.
Meanwhile, in another saucepan, bring to boil heavy cream and dry onion flakes.
Add asparagus and smoked salmon, cook at low heat until warm.
Remove from the heat, add 1/2 cup of parmigiano reggiano and stir. Add salt and pepper.
Add sauce to the pasta and stir to coat well.
Sprinkle each serving with remaining parmigiano reggiano.