3 quarts water (salt optional)
2 tablespoons butter
2 tablespoons chopped shallots
1 tablespoon chopped garlic
3 ounces smoked salmon, chopped
3 tablespoons vodka
1/4 teaspoon salt
3/4 cup clam juice
3 tablespoonsTomato Sauce
5 tablespoons frozen peas, thawed
1 pound pasta - penne rigate or farfalle (bow tie)
grated Parmigiano Reggiano cheese (optional)
Smoked Salmon Pasta
Pasta Al Salmone Affumicato
In a large pot, bring the water to a boil with or without the optional salt.
Place the butter in a large skillet set on medium-high heat and cook until it sizzles, about 2 minutes. Add the shallots and cook for 2 minutes. Add the garlic and salmon and cook 2 minutes more, stirring occaisonally to prevent sticking. Pour in the vodka carefully as it may ignite. Add the salt, cream, clam juice and tomato sauce and bring to a boil. Reduce the heat and simmer 5 minutes. Turn off the heat and add the peas.
Cook the pasta in the boiling water according to package directions until just tender. Drain and place it back in the pot. Add the sauce and cook over medium heat, tossing until the pasta is completely coated and most of the sauce is absorbed, about 3 minutes. Sprinkle with the parmiagiano Reggiano cheese, if you wish.