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Pasta Czarina

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Still Life: Various Types of Pasta in White Typesetter's Case

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La Belle Cuisine

Pasta Czarina

1 tablespoon unsalted butter
1 tablespoon minced shallots
1/4 cup vodka
1 cup heavy cream
3 ounces angel hair pasta or linguine
1/2 cup cooked salmon or smoked salmon
1 tablespoon fresh dill
1/2 cup sour cream
1 tablespoon golden caviar

Melt butter in a large sauté pan. Add shallots and cook a minute or two. Add vodka and flame. When flames die out, reduce the vodka mixture to a thick syrup. This happens quickly. Do not let the liquid completely evaporate. Add heavy cream to pan with salt and white pepper to taste. Cook over high heat so that the mixture bubbles vigorously and the sauce thickens. The mixture will begin to look yellow.
While the sauce is cooking, prepare the pasta according to the package directions and drain it thoroughly. When the sauce is thickened, add the salmon and fresh dill. Remove from heat and whisk in the sour cream. Combine the drained pasta and sauce. Serve on a heated plate garnished
with caviar and a sprig of fresh dill. Serves 2.
 

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