Ingredients Jump to Instructions ↓

  1. 3 quarts water, salt optional

  2. 2 tablespoons butter

  3. 2 tablespoons chopped shallots

  4. 1 tablespoon chopped garlic

  5. 3 ounces smoked salmon, chopped

  6. 3 tablespoons vodka

  7. º teaspoon salt

  8. æ cup heavy cream

  9. æ cup clam juice

  10. 3 tablespoons tomato sauce (see link)

  11. 5 tablespoons frozen peas, thawed

  12. 1 pound pasta - penne rigate or farfalle

  13. Grated Parmigiano Reggiano cheese, optional

Instructions Jump to Ingredients ↑

  1. In a large pot, bring the water to a boil with or without the 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, stirring occasionally to prevent sticking.

  2. 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.

  3. 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 Parmigano Reggiano cheese, if you wish.


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