Fettuccine Natasha

This is an old favourite that I 

had not made recently.

It was suppose to be Thursday night's dinner 

but instead it became Friday's breakfast.  

Moe loves dinner for breakfast.

Source: Centro - Toronto

3/4 pound (375 g) fettuccine

1 tablespoon (15 mL) extra virgin olive oil

1 tablespoon (15 mL) butter

I garlic clove, minced

1 tablespoon (15 mL) minced onion

4 medium tomatoes, seeded and diced

1/2 pound (250 g) smoked salmon, sliced

1 cup (250 mL) 35% cream

1/4 cup (50 mL) vodka

1/4 teaspoon (1 mL) pepper

1 ounce (28 g) caviar (optional)

In a large pot of boiling salted water ~ cook fettuccine until al dente. Drain, and set aside.

In a large skillet, heat the olive oil and butter. Stir in garlic and onion, and sauté, stirring often, for 2 minutes, until

fragrant. Add the tomatoes, and bring to a boil. Reduce heat and simmer for 5 minutes, or until softened and beginning to thicken.

Stir in the smoked salmon, cream, and vodka; simmer for 5 minutes, or until thick enough to coat the back of a spoon. Gently fold in

cooked pasta and pepper. Garnish with a rosette of smoked salmon or caviar.

CHEF'S SUGGESTION: If a saltier taste is desired, add the smoked salmon at the same time as the tomatoes