Great Northwest Smoked Salmon Pasta

A re-creation of a wonderful pasta dish i ate on whidbey island in wash. State, this is fresh with tomatoes, mushrooms, and spinach.

Saute shallots and garlic in olive oil in a large skillet until soft.

Add mushrooms and tomatoes , saute for another 2 mins.

Add chicken broth and 3 / 4 of the spinach.

Gently simmer over low heat while pasta cooks.

Cook pasta a little less time than according to pkg directions.

Drain pasta and gently stir it into the sauce.

Simmer gently until pasta absorbs some of the sauce , and is cooked to your preference.

Crumble the salmon into chunks and gently stir it into the pasta.

Add more chicken broth if needed and heat through.

Serve on a bed of the reserved spinach and sprinkle with freshly ground pepper to taste.

linguine, smoked salmon, olive oil, shallots, garlic, mushrooms, roma tomatoes, baby spinach leaves, chicken broth, fresh ground pepper