Tagliatelle Salmon Cream and Vodka
You either make your fresh pasta (better) or you can use any other pasta.
For the sauce you take about 8TBS olive oil and about 20gr butter and melt in pot add half a small onion and sauté till Onion transparent
Then you add about 150gr smoked Salmon I used Norwegian and you let it cook with the onion add about 30ml vodka or brandy and let it evaporate.
Then add 250ml fresh cream and a little black pepper no salt.
When cream has thickened add the balance of 50gr salmon which you keep to one side it is then ready throw onto your pasta mix well the pasta will absorbe some cream.
Very quick and easy.
Recipe and Photo: Sabrina Merli
