Capellini with salmon and lemon-dill-vodka sauce

serves 4

Activity time: 20 min Start to finish: 1 1/4hr

Ingredients:

1 Medium onion, finely chopped (about 1 cup)

1 tablespoon olive oil

3 cups reduced-sodium chicken broth (24 fl oz)

1 cup heavy cream

1/3 cup vodka

1/2 teaspoon salt

1/2 cup chopped fresh dill

1 1/2 teaspoons finely grated fresh lemon zest

2 tablespoons fresh lemon juice

1/4 teaspoon coarsely ground black pepper

2 cups flaked broiled salmon

10 oz capellini (angel hair pasta; about two thirds of a 1 lb box)

Steps:

1. cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and broil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to sauce pan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes

2. While fish is heating, cook pasta until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta with sauce and fish spooned on top.

Personal Note: Great for leftover salmon.