We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Long, dry pasta like spaghetti pairs wonderfully with liquid sauces, especially those based on oil or cream. This recipe combines the richness of heavy cream with the unique flavor of smoked salmon and a hint of vodka for a sophisticated yet simple dish. Perfect for a quick dinner that feels gourmet!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Place the liquid cream in a small saucepan over low heat. Warm it up, then add the vodka and cook, stirring occasionally, for about 5 minutes.
Slice the smoked salmon into thin strips. Set aside.
Boil the spaghetti in a pot of salted water for about 8-10 minutes, or until al dente. Drain the pasta.
In a serving dish, pour half of the cream and vodka mixture and half of the salmon strips.
Place the cooked spaghetti on top, then cover with the remaining cream and salmon.
Season with salt and green pepper. Mix well and serve.
Avoid adding cheese to pasta dishes that contain fish.
Garnish with parsley for a fresh touch.
Can I substitute vodka in this recipe?
Yes, you can use white wine or simply omit the vodka for a non-alcoholic version. The flavor will slightly differ but still be delicious.
What type of smoked salmon should I use?
You can use any type of smoked salmon, but thinly sliced fillets work best for this recipe.
Can I use a different type of pasta?
Yes, you can substitute spaghetti with other long pasta like linguine or fettuccine.
How do I know when the spaghetti is al dente?
Taste the spaghetti a minute before the recommended cooking time ends. It should be firm to the bite but not hard.
Can I make this dish ahead of time?
It's best served fresh, but you can prepare the sauce and salmon ahead of time. Cook the pasta and assemble the dish just before serving.
