ForeverMama's Smoked Salmon Linguine

• 1 lb dry linguine
• 2 tablespoons extra virgin olive oil
• 1 cup thinly sliced mushroom
• 1 tablespoon minced garlic
• 14 teaspoon crushed red pepper flakes
• 12 cup clam juice
• 14 cup lemon juice
• 1 tablespoon lemon zest
• 14 cup white wine
• 1 cup cream
• 2 cups raw asparagus, thinly bias cut
• 34 cup red bell pepper, cut matchstick size
• 6 -8 ounces smoked salmon, cut in thin slices (or flaked)
• salt and pepper
• 2 tablespoons thinly sliced chives or 2 tablespoons scallions
• 3 -4 tablespoons chopped parsley

1. Right before making the sauce, cook the pasta according to package directions, until just al dente.
2. Drain it will, toss very lightly with a splash of olive oil and salt to taste, then cover and keep warm.
3. To make the sauce; Heat 2 tablespoons olive oil in a large saute pan over medium-hight heat.
4. Add the mushrooms and saute until lightly browned, about 2 minutes.
5. Add the garlic and pepper flakes, and saute 30 seconds more.
6. Add the clam juice, lemon juice, zest, and wine.
7. Cook until the sauce is reduced by half, about 3 minutes.
8. Whisk the cream, than add the asparagus and bell peppers, and bring sauce to a quick boil to thicken.
9. Add the smoked salmon and cooked pasta.
10. Season with salt and pepper to taste.
11. Cover and let heat through.
12. Place pasta on a large platter and sprinkle with the herbs.

linguine, extra virgin olive oil, mushroom, garlic, red pepper, clam juice, lemon juice, lemon zest, white wine, cream, red bell pepper, salmon, salt, chives

Taken from www.food.com/recipe/forevermamas-smoked-salmon-linguine-511853 (may not work)