Cook the linguine in lots of salted, boiling water for 8-10 minutes and drain. For the sauce, bring the white wine to a boil and reduce by half. Add the chicken stock and reduce a further five minutes. Add the cream and stir in the garlic butter. Season with salt and pepper and reduce to a syrupy consistency.
Add the linguine and toss in the smoked salmon. Place the pasta in 4 bowls and sprinkle with parmesan, parsley, chives and tomato sauce.
From: Charleston seafood