2 tablespoons butter
2 tablespoons olive oil
2 vitalia sweet onion — chopped
4 tablespoons cognac
1 cup heavy cream
8 ounces smoked salmon chopped
1 cup chives
12 ounces fusilli pasta
capers optional
Melt butter with olive oil in a large pan. Saute onions 8 to 10 minutes until translucent in partially covered pan. Add cognac and cook on low 10 to 15 minutes. Add cream and cook on low 10 minutes. Add smoked salmon and chives. cook on low 5 minutes; set aside. Boil pasta until al dente. Add pasta to sauce. Serve pasta with sprinkles of capers( optional) and chives
Formated by Iara 8/98