Put the salmon, dill, chives, parsley, spring onions, garlic, olive oil and butter in a pan a sauté together gently for 3 or 4 minutes, or until the salmon is cooked. Add the vodka and white wine to the pan and continue to cook for 3 more minutes. Finally, add the cream and simmer gently for 10 minutes. Meanwhile, cook the pasta in a pan of salted boiling water for 8 to10 minutes, so that the pasta remains al dente. Toss the cooked pasta in the sauce and serve immediately.
Serves 4Email this Recipe Back to Guest Chef 2