Pasta Pot

Pasta has to be one of the most versatile foods in the kitchen armoury - giving opportunity for thousands of tasty dishes and combining a wide range of ingredients. Italian cuisine is central to any restaurant community, the main streets of every major town feature at least one or two Italian restaurants. There a meal might include Wild Mushroom soup, Fettuccine with a Pink Shrimp Cream Sauce a Pan-Roasted Squab, accompanied by Ricotta Stuffed Potatoes and a Sunchoke Gratin finishing with Zuppa Inglese, an Italian dessert cake filled with cream, chocolate and lots of liqueurs.

For a simple introduction to the delights of pasta you may wish to try the recipe below.

Fettuccine with Smoked Salmon, Vodka, and Dill

1 oz butter
6 oz whipping cream
2 tbsp vodka
8 oz smoked salmon, diced
1/2 tsp salt
1/2 tsp pepper
2 tbsp fresh dill, chopped
3/4 lb fettuccine noodles
2 oz parmesan cheese, grated

Method:

Melt butter on a low heat in a large deep skillet. Add cream. Bring to boil. Add vodka. Reduce heat and cook on low 3-4 minutes until thickened.

Add smoked salmon, salt, pepper and dill. Remove from heat.

Cook fettuccine in a large pot of boiling salted water until tender.

Drain well. Reheat sauce. Place drained pasta in the pan with the hot sauce. Toss gently over low heat until sauce coats pasta and is thick and creamy.

Sprinkle with cheese. Taste and adjust seasoning if necessary.