Instructions: Cook penne until al dente and drain. Rinse. If you will be holding the penne longer than 10 to 15 minutes, toss it with a bit of olive oil to prevent sticking.

In a large saute pan, heat olive oil until hot. Add garlic and shallots and cook until you can smell the aroma, 1 or 2 minutes. Add tomatoes and toss.

Add stock and cook over medium heat until about 1/3 cup of liquid remains, 5 to 7 minutes.

Add hot smoked salmon and penne and toss to coat and rewarm the penne. Add lemon zest and juice and cook for about 1 minute. Add sour cream and chives and cook just until they are warmed through. Season with salt and pepper to taste. Serve hot.

Serves four.

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