This recipe may be reproduced with the following credit:
http://www.chefsilvia.com; SILVIA BIANCO

Salmon à la Vodka with Caviar over Fettuccine

Makes 2 servings

1/2 pound fettuccine
3 to 4 tablespoons extra-virgin olive oil
Pinch of red pepper flakes
1/2 pound salmon filet, skinned and sliced into 6 to 8 pieces
1/2 medium clove garlic, minced
1/4 cup vodka
1 cup Marinara Sauce (see archived recipe)
1/4 cup fish broth
1/4 cup heavy cream
Salt and freshly ground black pepper to taste
2 tablespoons black caviar
2 basil leaves, cut in 1/4-inch slices

Cook the pasta according to package directions in a large pot of boiling, salted water.

While the pasta cooks, put the olive oil and red pepper flakes in a large sauté pan over high heat for about 30 seconds, or until the oil is hot but not smoking. Cook the salmon pieces for about 1 minute on each side. When each piece begins to brown, turn it and brown the second side for 1 minute, then add the garlic and cook for a few seconds, just until the garlic begins to turn golden brown.
Turn off the heat and carefully add the vodka, being aware that the alcohol will make a small flame. Return the pan to the heat and cook for about 1 minute, giving the vodka time to burn off. Add the Marinara Sauce and fish broth, stir, and cook for about 2 more minutes, until the sauce begins to boil. Reduce the heat, add the cream, and simmer until the salmon is done to your liking. Season with salt and pepper.

To serve, drain the pasta and toss it in a large bowl with half the liquid part of the sauce. Divide the pasta between individual serving plates and top with the rest of the liquid sauce and the chunks of salmon. Top with a dollop of caviar, sprinkle with the basil slices, and serve immediately.