Tagliatelle Zarina

Preparation:

Preparation: In a large non-stick pan, melt the butter over low heat. Add the smoked salmon cut into not too long strips and brown it for 2-3 minutes. Raise the heat, pour in the vodka and let it evaporate for a few seconds. Lower the heat, add the cream, paprika and pepper. When the cream is warm, remove from the heat since the salmon shouldn't overcook. Separately, cook the tagliatelle al dente; remember not to drain them too much. Add the tagliatelle to the salmon sauce and sauté for a few minutes over medium heat. If the mixture is too dry, dilute it with a few spoonfuls of the pasta cooking water. Arrange the hot tagliatelle on individual plates and garnish with parmesan flakes (optional) and a spoonful of lumpfish roe.