Salmon Linguine with White Wine

Bob and I had only been dating for just under two months when I learned that my Mother had terminal pancreatic cancer.
I knew I had to and wanted to tell Bob but I certainly didn't want to cheapen it by telling him over the phone or hinting at it by text so I just let him know that there was big news to process and I needed time with him alone that Saturday night.
I arrived to his house where he had lovingly prepared one of his favourite meals for us to share as I told him the news. It was the first meal he cooked for me and in this act, he showed a tenderness, a compassion and an appreciation of the gravity of what it was I had to say. It was an act of comfort, and one he would exercise at other critical times in the not too distant future. Strangely, it was an act that was very unfamiliar to me. Cooking was never a strong point in our family and it was here that I actually felt ministered to by food.
I'm sure learning that his brand new girlfriend's mother was terminally ill must have been unnerving for him too. We had just started a gidding romance where everything was pure magic. We were staying up till the break of dawn almost every night and were positively in love with each other. To dive deep into tragedy so early on wasn't what either of us would have desired but oddly enough, our relationship already felt mature and it proved to be that way in the months ahead.

Ingredients:

125g linguine

Olive oil

1 garlic clove, crushed (or use garlic olive oil above)

1 red onion, diced

1/3 cup white wine

1/3 cup chicken stock

1tsp chicken stock powder

1 tbsp finely chopped chives + extra to serve

1/3 cup pouring cream

1 atlantic salmon fillet, diced

Method:

1. Cook the pasta following packet directions until just before al dente, drain. Lightly coat with olive oil, salt and pepper. Mix through.
2. Heat oil in a frying pan over a medium heat, add the garlic and onion and sauté for 1 minute, deglaze the pan with white wine and chicken stock, simmer for 1 - 2 minutes until reduced slightly.
3. Stir in the chives and pouring cream, add the salmon and simmer for 4-6 minutes or until the salmon is cooked to your liking.  Season with salt and pepper.
4. Add pasta to the sauce and toss for a couple of minutes to soak up the sauce and heat up. Serve with chopped chives.