Smoked Salmon Pasta
This recipe evolved from an Internet recipe--Tracy McGrady’s Smoked Salmon Linguine...then out went the asparagus, about half the cream and a bunch of salty stuff.
Clam juice and smoke salmon are both pretty salty, no additional salt is necessary. Additionally, lemon juice will really up the flavors. Lastly, it is of utmost importance not to overcook the chard and red peppers. If you like really crunchy, you can even add the red peppers at the very end.