Pasta with Smoked Salmon in Vodka Sauce

THIS DISH EXCELS in both taste and presentation. And it's very, very easy to put together. Many pasta shapes will do. Farfalle (shaped like bowties or butterflies) or campanelle (shaped like lilies or bugles) easily trap the capers and salmon bits. Long, wide flat pasta shapes like tagliatelle and fettuccine work nicely too. The sauce cooks quickly; start both pasta and sauce at about the same time.

For a similar dish with a Southwestern/Mexican flair, see Pasta with Smoked Salmon in Tequila Sauce. For pasta with vodka sauce (vegetarian version), see Pasta with Tomato-Vodka Sauce.

Total time about 30 minutes. Serves 4.

SHOPPING LIST:
	Pasta Vodka Lemon Smoked salmon Capers Heavy cream Fresh parsley Frozen peas (optional)
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 vodka is nearly evaporated	4 tablespoons unsalted butter About 3/4 cup (6 oz) vodka Juice of 1 lemon (or lime) Optional: sprinkling of chile pepper flakes Nice option: zest from one lemon
2	Turn off heat and stir in	3-4 oz smoked salmon, crumbled (see above) 1-2 tablespoons capers, drained, rinsed, and chopped or crushed Optional: 1/2 to 1 cup frozen peas, briefly cooked
3	Drain pasta, then combine pasta with the sauce in the sauté pan.
4	Stir in	Palmful fresh parsley, chopped 4-6 oz heavy cream Optional: mix in a little sour cream Salt and fresh ground pepper to taste
Serving
Top servings with: Sprinkling of salmon bits and chopped fresh flat-leaf parsley