1/2 pound pasta, either penne or a strip variety such as linguine.

1/4 to 1/3 pound thinly sliced smoked salmon, shredded

1/2 a shallot, thinly sliced

2 T. unsalted butter

A sprinkling of good vodka, brandy, or whisky (which ever you prefer, about a T.)

1/2 C. whipping cream (unwhipped)

Salt & pepper to taste

1 T. minced parsley

Optional: several leaves finely shredded radicchio (arugola) — stir them in with the salmon

 

Bring the pasta water to a boil and salt it; in the meantime prepare the other ingredients. Cooking the sauce will take 5-7 minutes, so check the cooking time of the pasta and begin the sauce about 8 minutes before the pasta will be ready. Start by sautéing the shallot in the butter until it wilts, then add the salmon and cook a minute or so more, stirring, until it lightens in color. Sprinkle in the liquor (vodka will add a crisper note, and brandy a slightly sweeter one), stir until it is evaporated, and stir in the cream. Heat through, check seasoning, and it’s ready; sprinkle the parsley over it at the very end, just before you use it to sauce the pasta.