12 ounces dried gf pasta; penne or fettuccine 1 cup dry white wine 1 Tablespoon tarragon, chopped 1 cup heavy cream 6 ounces gf smoked salmon, skin and bones removed Salt and pepper
Cook pasta according to package instructions.
In a heavy saucepan over high heat, boil wine and tarragon for 5 minutes, until reduced by half. Add cream and boil for 3-4 more minutes until slightly thickened. Crumble smoked salmon into cream sauce and cook for 1 minute, until salmon is heated through. Drain pasta and add to salmon mixture. Season with salt and pepper and serve immediately.