Linguine With Salmon And Chives

• 200 g cooked small shell pasta, hot
• 4 teaspoons margarine
• 1 small onion, chopped
• 2 tablespoons all-purpose flour
• 1 cup 2% low-fat milk
• 1/3 cup fresh chives, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon Tabasco sauce
• 2 (7 1/2 ounce) cans pink salmon (Do not drain)
• 2 tablespoons parmesan cheese, grated
• 2 teaspoons fresh tarragon (optional)
• 2 teaspoons poppy seeds (optional)

1. In saucepan, melt margarine over medium heat; add onion and cook until tender.
2. Stir in flour; mix well.
3. Add milk and cook, whisking, until mixture comes to boil thickens and loses any raw-flour taste.
4. Stir in chives and pepper.
5. Add 1/4 cup of reserved cooking liquid.
6. Flake salmon and add along with juices and chive mixture to pot with linguine; mix lightly. (If too thick add remaining reserved cooking liquid.).
7. Sprinkle Parmesan cheese over each serving.

shell pasta, margarine, onion, flour, milk, fresh chives, salt, tabasco sauce, pink salmon, parmesan cheese, fresh tarragon, poppy seeds

Taken from www.food.com/recipe/linguine-with-salmon-and-chives-293853 (may not work)