This is one of the recipes that has been provided by Shirley Cline from San Francisco. (You can contact Shirley by emailing her - click here).

Ingredients

12 oz. small size penne
2 tblsp olive oil
1 small shallot thinly sliced
4 small pear shaped Roma type tomatoes (about 6 oz total), peeled, seeded and chopped
2/3 cup whipping cream
Pinch of freshly ground nutmeg
1/2 - 1 tblsp fresh dill, chopped
1/3 cup vodka
4 -6 oz sliced smoked salmon or lox, cut into bite-size pieces
Ground white pepper

• In a 6 - 8 quart pot, cook pasta in 4 quarts of boiling water just until tender to the bite (al dente), 10 - 12 minutes or cook according to directions. Drain well.

• While pasta is cooking, heat oil in a wide frying pan over medium low heat.

• Add shallot and cook, stirring often until soft but not brown, about 3 minutes.

• Stir in the chopped tomatoes. Cover and simmer for 5 minutes.

• Add the cream, nutmeg, chopped dill and vodka. Increase heat to high and bring to a full boil. Boil for 1 minute.

• Add pasta to sauce and mix lightly, using 2 spoons until the pasta is well coated.

• Remove from heat, add the salmon and mix lightly.

• Season to taste with white pepper and garnish with dill if desired.

Serves 4

Shirley Cline