Andrea's Restaurant Capelli d'Angelo Andrea recipe

Serves four entrées, eight appetizers

2 tablespoons butter
1/2 cup chopped onion
1 1/2 teaspoons chopped garlic
3 ounces smoked salmon, sliced into strips
1/2 cup 100-proof vodka
1/2 cup dry white wine
1 cup fish stock
2 cups whipping cream
Salt and white pepper to taste
1 pound fresh angel hair pasta (cappellini)
2 teaspoons black caviar

In a skillet over medium heat, heat the butter until it bubbles. In it sauté the onions and garlic until they turn translucent. Add salmon and sauté until the color changes to a pale orange.

Pour in the vodka and carefully flame it. When flame dies out, remove pan contents and keep warm.

Without cleaning the pan, add the wine and fish stock and bring it to a boil. Add the cream and reduce the sauce over medium-low heat by about half. Add salmon mixture and return to a simmer. Taste sauce, then add salt and pepper to taste. You may not need any more salt. Smoked salmon sometimes carries a lot of it, enough to affect the salt content of the whole dish).

Meanwhile, cook the pasta al dente. Remember that angel hair cooks very quickly- a minute or two is enough. Drain the pasta well, but save 1 cup of the water.

Put pasta into skillet of sauce with 2 tablespoons of the water the pasta was cooked in. Toss briefly over low heat to coat pasta well with sauce.

Serve the pasta with lots of sauce and 1/2 teaspoon of caviar.

Source: Andrea’s Restaurant - Culinary Concierge™Winter 2000