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1\/2 pound pasta, either penne or a strip variety such as linguine. <\/span><\/p>\n 1\/4 to 1\/3 pound thinly sliced smoked salmon, shredded <\/span><\/p>\n 1\/2 a shallot, thinly sliced <\/span><\/p>\n 2 T. unsalted butter <\/span><\/p>\n A sprinkling of good vodka, brandy, or whisky (which ever you prefer, about a T.) <\/span><\/p>\n 1\/2 C. whipping cream (unwhipped) <\/span><\/p>\n Salt & pepper to taste <\/span><\/p>\n 1 T. minced parsley <\/span><\/p>\n Optional: several leaves finely shredded radicchio (arugola) — stir them in with the salmon <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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 saut\u00c3\u00a9ing 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\u00e2\u20ac\u2122s ready; sprinkle the parsley over it at the very end, just before you use it to sauce the pasta. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 Bring the pasta water to…<\/p>\n