Pasta with Smoked Salmon in Tequila Sauce

THIS IS MY SOUTHWESTERN OR 'MEXICAN' VERSION of Italian-style Smoked Salmon in Vodka Sauce. Except for switching a few ingredients, most everything else remains the same. Any pasta will do, but shapes such as farfalle (shaped like bowties or butterflies) or campanelle (shaped like lilies or bugles) are ideal for holding the capers and salmon bits. Use a large pot for cooking the pasta and a heavy pan (preferably nonstick) large enough for combining the sauce with the pasta. The sauce cooks quickly; start both pasta and sauce at about the same time. For pasta with vodka sauce (vegetarian version), see Pasta with Tomato-Vodka Sauce.

Total time about 30 minutes. Serves 4.

SHOPPING LIST:
	Pasta Tequila Lime Chile pepper flakes Smoked salmon Capers Heavy cream Fresh cilantro
Prepare pasta       14 to 16 oz pasta Cook ALMOST to al dente in at least 4 quarts boiling, salted water (follow package directions)
Prepare sauce, combine with pasta
1	In large sauté pan over medium heat, cook—uncovered—until tequila has nearly evaporated	4 tablespoons unsalted butter about 3/4 cup (6 oz) tequila sprinkling of chile pepper flakes Juice of 1 lime Optional: zest from 1 lime
2	Turn off heat and stir in	3 to 4 oz smoked salmon, crumbled 1-2 tablespoons capers, drained, rinsed and chopped
3	Drain pasta, then combine pasta with the sauce in the sauté pan
4	Stir in	generous palmful fresh cilantro, chopped 4 to 6 oz heavy cream Salt and fresh ground pepper to taste
Top servings with: Sprinkling of crumbled salmon bits and chopped fresh cilantro