Farfalle with Smoked Salmon

Peg's son Gabe is an avid fisherman and has perfected the art of smoking salmon. I was lucky enough to get a fresh piece of one of his catches and used it for this dish a few days ago. You can add more or less of the salmon, mushrooms, cream or whatever based on your taste. I would put butter on the pasta first to keep the cream from being absorbed and disappearing.

1 lb. bow tie pasta

¼ c. finely chopped green onions
1 c. white or crimini mushrooms, sliced
4 oz. smoked salmon shredded
¾ c. heavy cream
2 tablespoons cognac or brandy
¼ c. grated parmesan or romano or a mixture
1 tablespoon unsalted butter
salt and fresh black pepper

In a large saute pan or skillet, sweat the onions until translucent. Boil the pasta in salted water to al dente, drain (add about 2 T butter) and set aside in the pan you cooked it in. Add the mushrooms to the onions and saute until soft and just beginning to brown at the edges. Add the cream and cook over medium heat til it starts to bubble. Add the pasta and toss. Add the salmon and the cognac cook for about 2 minutes and Add the butter (optional) and cheese (not optional). Toss again, then serve after grinding some pepper on top.