Preheat the oven to 400°F/200°C.
In a large casserole filled with boiling water, cook the linguini «al dente» according to directions on the package. Drain and reserve.
Place the salmon filets on an ovenware plate and sprinkle lightly with olive oil, salt and pepper. Cook in the oven 8 to 10 minutes.
Meanwhile, in a large kettle, heat the béchamel sauce until it is simmering lightly. Add the cheese, basil, salt and pepper. Set aside hot.
Add the noodles and pine nuts to the hot sauce. Mix.
Place noodles in four deep dishes, add a salmon portion. Add the rest of the sauce and garnish with salmon caviar and basil leaves. Serve immediately.
Please note: Don't rinse the noodles after cooking so that the sauce will stick to them. If the sauce is too thick, dilute it with a little milk.
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.
© Société des alcools du Québec, 2007
A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.
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