1/2 lb penne pasta
12 oz salmon, diced to about 1/2 inch cubes
flour to dust
3 Tbsp butter
1 Tbsp chopped garlic
1 Tbsp chopped shallots
1/2 cup sliced mushrooms (it calls for wild, I used regular white)
1/4 cup white wine
3/4 cup heavy cream
salt and pepper to taste
3 Tbsp chopped toasted hazelnuts
Boil the pasta according to package directions. Dust the salmon in flour. Saute in butter 1 minute. Add the garlic, shallots, mushrooms, salt and pepper. Cook until garlic is golden and mushrooms tender. Deglaze wth white wine. Reduce by half.
Add cream and reduce to a medium consistency. Serve over pasta, and sprinkle with hazelnuts.