Ribbon pasta with salmon sauce

Ingredients for 4 servings:

• 500 g ribbon pasta, narrow green
• 1 small onion(s)
• 2 tbsp butter
• 1 clove(s) garlic
• ¼ liter white wine, dry
• 375 g cream
• Salt and pepper, white, freshly ground
• 1 tbsp lemon juice
• 350 g salmon, fresh
• 1 bunch of chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

something delicious for guests

Bring plenty of salted water to a boil. Cook the pasta in it for 8-10 minutes until “al dente.” Meanwhile, peel and finely chop the onion. Heat the butter in a saucepan and sauté the onion until translucent. Peel the garlic clove and press it through a press. Pour in the white wine and allow the liquid to reduce almost completely. Add the cream, bring to a boil, and reduce by about a third in an uncovered pan. Season with salt, pepper, and lemon juice. Meanwhile, dice the salmon. Rinse the chives, chop them, and stir them into the hot sauce with the salmon cubes. Let it simmer for 1 minute. Drain the pasta, divide it among plates, and pour the sauce over the pasta in the center.