Farfalle pasta with Smoked Salmon and Grappa

This Italian dish is ideal if you are looking to make a luxurious dinner in no time! It may seem silly but having a pack of smoked salmon in your fridge can always save the day! There is an ongoing discussion about the environmental implications of consuming salmon; if you do decide to buy salmon, always choose wisely.

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200 gr. (1 cup) heavy cream
120 gr. (4 oz) smoked salmon
220 gr. (1/2 lb.) farfalle pasta
½ tbsp paprika
1 shot glass of Italian grappa
2 tbsp grated parmesan
snipped chives for garnish


Cut the salmon into strips

Boil the pasta in ample salted water.

Heat the heavy cream and paprika in a large skillet. 

Add the salmon to the cream.

Drain the pasta, saving a cup of its water.

Add the drained pasta to the cream sauce, diluting a little if necessary, with the pasta water.

Flambé with the grappa.

Pour into a ladel, light it and carefully pour over the pasta and cream (make sure to have turned your oven extractor off!) let if burn until all the alcohol has burned off.

Finish off with parmesan and chives.