Faryalle With Smoked Salmon & Vodka
|Farfalle||12 Ounce (340 Gram, About 6 Cups, About 11/2-Inch Size)|
|Olive oil||1 Teaspoon|
|Shallot||1 Small, thinly sliced|
|Pear tomatoes||6 Ounce, peeled, seeded, and chopped (4 Small Roma Type, About 170 Gram)|
|Half and half||160 Milliliter (2/3 Cup)|
|Vodka||45 Milliliter (5 Tablespoon)|
|Chopped fresh dill/1/2 teaspoon dried dill weed / to taste||2 Tablespoon|
|Ground nutmeg||1 Pinch|
|Sliced smoked salmon/Lox||6 Ounce, cut into bite size strips (170 Gram)|
|Ground white pepper||To Taste|
1. Bring 12 cups (2.8 liters) water to a boil in a 5- to 6-quart (5- to 6-liter) pan over medium-high heat. Stir in pasta and cook just until tender to bite (8 to 10 minutes); or cook according to package directions. Drain well and keep warm.
2. Heat oil in a wide nonstick frying pan over medium-low heat. Add shallot and cook, stirring often, until soft but not browned (about 3 minutes). Stir in tomatoes; cover and simmer for 5 minutes. Add half-and-half, vodka, chopped dill, and nutmeg. Increase heat to medium-high and bring to a boil. Cook, stirring often, for 1 minute.
3. Add pasta and mix thoroughly but gently. Remove from heat and stir in salmon. Transfer to a serving platter. Garnish with dill sprigs. Offer white pepper to add to taste