Linguine with Crab and Smoked Salmon

Ingredients:

4oz Alaska Smoked Salmon, drained, skin removed, and flaked

4oz crab meat (can be fresh, frozen, or canned)

16oz fresh or dry linguine

1/4 cup olive oil

2 tablespoons butter

1/2 cup minced shallots (about 3-4 shallots)

1 tablespoon minced garlic (about 6 small to medium cloves)

1/2 cup dry white wine

1/2 cup creme fraiche

1/2 teaspoon salt

1/4 cup fresh chopped parsley, plus more for garnish

Procedure:

Cook the pasta according to directions, reserve 1 cup of pasta water, then drain.

In a large skillet over medium heat, heat the oil and butter, then when the butter is melted, add in the shallots and garlic and sauté for 2 minutes, or until softened.

Pour in the wine, then simmer until reduced by half.

Add in the smoked salmon and crab meat, then lower the heat and toss until the meat is fully coated and warmed through.

Remove from heat, then add in the pasta and toss until coated.

Add in the creme fraiche, salt, and just enough pasta water to loosen the sauce slightly, just a few tablespoons should be enough.

Add in the parsley, toss, then taste for seasoning and add more salt if needed.

Divide the pasta between four plates or shallow bowls and garnish with parsley.

Serve immediately.