Inspired by Cooking with Booze

• dice a shallot and pan-fry it in a bit of extra virgin olive oil
• add chicken broth, white wine (chardonnay) and boil, around 200mL each
• add 250mL of light cream, about 100mL of milk, 2mL of butter, enough Parmesan cheese and a bit of starch to thicken
• add chives
• add shredded scotch smoked salmon
• pour on top of cooked pasta (I used what we have in the kitchen, Tortiglioni and a bit of Spaghetti)
• add black pepper and some more cheese

Review: maybe we’re fans of garlic – we’ve concluded that some should be added next time. Otherwise it tastes great!