- 8 ounces fettuccine
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves minced garlic
- 1 tsp salt
- ½ tsp pepper
- 2 ounces vodka
- ½ cup cream
- 1 teaspoon dill
- ½ teaspoon Old Bay Seasoning
- 1 cup drained diced tomatoes
- 8 ounce filet of skinless salmon
- ¼ cup Italian flat leaf parsley
Cook the pasta in a pot of boiling salted water until al dente. Drain in a colander.
In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic, salt, and pepper then cook, stirring, for an additional minute.
Remove the pan from the heat and add the vodka. Return to the heat and flame. When the flame dies out, add the cream, dill, Old Bay, and tomatoes. Bring to a boil and reduce by 50 percent in volume. Add the salmon and cook for 5-7 minutes until done. Break the salmon into bite size pieces.
Add the pasta to the cream sauce and toss to coat. Add the parsley and remove from the heat. Toss to coat. Serve immediately.