Linguine With Salmon and Chives

• g cooked small shell pasta, hot200 g
• margarine↗4 teaspoons
• small onion, chopped↗1
• all-purpose flour↗2 tablespoons
• 2% low-fat milk↗1 cup
• fresh chives, chopped1⁄3 cup
• salt↗1⁄2 teaspoon
• Tabasco sauce↗1⁄4 teaspoon
• (7 1/2 ounce) cans pink salmon (Do not drain)↗2 cans
• parmesan cheese, grated↗2 tablespoons
• fresh tarragon (optional)2 teaspoons

  optional

• poppy seeds (optional)↗2 teaspoons

  optional

Step-by-step instructions

1. 1

   In saucepan, melt margarine over medium heat; add onion and cook until tender.

2. 2

   Stir in flour; mix well.

3. 3

   Add milk and cook, whisking, until mixture comes to boil thickens and loses any raw-flour taste.

4. 4

   Stir in chives and pepper.

5. 5

   Add 1/4 cup of reserved cooking liquid.

6. 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. 7

   Sprinkle Parmesan cheese over each serving.