Fettucine with Salmon and Dilled Lemon Vodka Sauce

Makes 4 Servings

3 T. Extra virgin olive oil 4 Cloves garlic, minced Pinch crushed chile flakes 1 C. Heavy cream 1 C. Half & half Grated zest of one lemon 2 T. Minced fresh dill fronds, divided 1 Pound fresh salmon filet, preferably wild, bones and skin removed, cut into 3 pieces 3 T. Vodka Salt and white pepper to taste 1 Pound fresh fettucine (dried fettucine can also be used, it just needs to be cooked longer) Garnish: Minced fresh dill fronds, chives or green onion tops

Heat the olive oil in a large skillet until warm. Add the garlic and crushed red pepper and cook 30 seconds. Add the cream, half & half, lemon zest and half the dill and bring to a quick simmer. Season both sides of the salmon with salt and pepper and place in the simmering cream. Cover the pan and reduce heat to low. Cook undisturbed 5-8 minutes, or until the fish is just cooked through (it will be nearly firm). Remove the salmon to a plate. When the fish has cooled slightly, break it into large bite sized pieces with your fingers.

Increase the heat and boil the cream mixture until it coats the back of a spoon, about 2 minutes. Reduce the heat slightly, add the vodka and simmer 2 minutes. Season to taste with salt and pepper.

Meanwhile, bring a large pot of salted water to boiling and cook the fresh fettucine 2 minutes, or until it floats. Drain the pasta then pour it into the skillet with the sauce; add the salmon and remaining dill. Toss gently to coat.

Pour out into a large serving bowl and garnish with additional dill fronds or minced chives.