Fusilli with Salmon and Balsamic
Bring 12 oz of pasta in salted water to a boil. Drain when al dente and add a little olive oil or butter to prevent sticking. Meanwhile, saute one half chopped onion in two tablespoons of extra virgin olive oil, cook for a few minutes until tender. Add 5 tablespoons of cream, 1 lb. of sliced poached salmon, and a pinch of salt and pepper. Saute until done. Season the pasta with the salmon and sauce, serve on plates with a few drops of Traditional Balsamic Vinegar of Modena Cavedoni.