LINGUINE WITH SALMON AND CHIVES

1/2 lb linguine or any noodles
4 tsp. soft margarine
1 small onion, chopped
2 Tbsp. all-purpose flour
1 cup skim milk
1/3 cup chopped fresh chives
Freshly ground pepper
1 (7.75 oz) can salmon
2 Tbsp. grated Parmesan cheese

In large pot of boiling water, cook linguine until al dente (tender but firm); drain, reserving 1/4 cup cooking liquid. Return linguine to pan.

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

Stir in flour; mix well. Add milk and cook, whisking, until mixture comes to boil, thickens and loses any raw-flour taste. Stir in chives, pepper to taste, and add reserved cooking liquid.

Flake salmon and add along with juices and chive mixture to pot with linguine; mix lightly. Sprinkle Parmesan cheese over each serving.

Servings: 4
Source: the American Institute for Cancer Research