Linguine With Creamy Salmon Sauce

• 1 lb linguine
• 3 tablespoons salt (for the pasta water)
• 1 13 cups heavy cream
• 1 teaspoon dried onion flakes
• 1 (10 ounce) package frozen asparagus, cut into 3/4 inch pieces
• 6 ounces smoked salmon, drained and flaked (such as Chicken of the Sea Smoked Pacific Salmon)
• 1 cup grated parmesan cheese
• 14 teaspoon salt
• 18 teaspoon cayenne pepper

1. Cook pasta in salted boiling water until al dente, (tender, but with a bite).
2. Drain
3. While pasta is cooking, bring cream and minced onion to a boil in a medium sized saucepan.
4. DO NOT OVERCOOK!
5. Cream will curdle, so stir frequently.
6. Stir in asparagus and salmon until heated through.
7. Turn off heat and add 1/2 cup of cheese, salt and cayenne pepper.
8. Toss sauce with pasta and top with remaining cheese.
9. Serve immediately and enjoy!

linguine, salt, heavy cream, onion flakes, frozen asparagus, salmon, parmesan cheese, salt, cayenne pepper

Taken from www.food.com/recipe/linguine-with-creamy-salmon-sauce-260147 (may not work)