Venetian Calamari Linguine with Poached Salmon Verde

Serving Size: 4-6


1 lb. Pappardelle's Venetian Calamari Linguine
1-1/2 cups dry white wine*
1 cup créme fraîche or sour cream*
2 cups sugar snap peas, strings removed
1 cup green onions, thinly sliced
1/2 cup Italian parsley, chopped
2 tablespoons fresh thyme, chopped
4 oz. poached (or grilled) salmon
Salt and freshly ground pepper, to taste

*Or use Pappardelle's Coral Sauce


  1. Boil wine in a medium saucepan until it's reduced to 3/4 cup, about 10 minutes. Remove wine from heat and whisk in créme fraîche or sour cream. (-Or- *Use Pappardelle's (11 oz.) Coral Sauce in place of "*" items.)
  2. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Two minutes before the pasta is done, add the sugar snap peas. Drain pasta and peas together, then return to pot.
  3. Pour créme fraîche or sour cream mixture over pasta and peas. Add green onions, parsley and thyme. Add salmon and toss to coat. Season with salt and pepper.