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Ingredientes
- 2 Tbsp. unsalted butter
- 1/2 c. finely-minced yellow onion
- 1/4 c. tomato concasse (tomatoes peeled, seeded, and cut into strips)
- 1/4 c. sliced scallion greens
- 2 tsp chopped garlic
- 1/2 c. vodka
- 1 c. fish stock
- 2 c. whipping cream
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 8 ounce gemelli
- 1 Tbsp. very finely-grated Parmesan
- 1/2 lb smoked salmon sliced thinly, and minced
- 2 Tbsp. minced fresh parsley
- 2 Tbsp. chiffonade fresh basil
Direcciones
- In a large skillet, heat the butter over medium-high heat. Add in the onions and cook, stirring, till soft, about 3 min. Add in the tomato, scallion greens, and garlic and cook, stirring, for 30 seconds.
- Remove the pan from the heat and add in the vodka. Return to the heat and flame. When the flame dies out, add in the fish stock. Bring to a boil and reduce by 50 percent in volume. Add in the cream, salt, and pepper, and cook till reduced by 50 percent in volume.
- Meanwhile, cook the pasta in a pot of boiling salted water till al dente. Drain in a colander.
- Add in the pasta to the cream sauce and toss to coat. Add in the cheese, salmon, and herbs, and remove from the heat. Toss to coat. Serve immediately.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 485g | |
| Recipe makes 2 servings | |
| Calories 941 | |
| Calories from Fat 647 | 69% |
| Total Fat 73.17g | 91% |
| Saturated Fat 39.35g | 157% |
| Trans Fat 0.0g | |
| Cholesterol 260mg | 87% |
| Sodium 1164mg | 49% |
| Potassium 730mg | 21% |
| Total Carbs 9.27g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.15g | 1% |
| Protein 30.72g | 49% |
