Pasta Al Salmone Affumicato Note 1: Original recipe used 3/4 C heavy cream Note 2: Or clam juice Note 3: You can use any pasta that will hold its shape. Also, dont use fresh past for this ... use dried only. In a large pot, bring the water to a boil with or without the optional salt. Place the butter in a large skillet set on med-high and cook until it sizzles, about 2 min. Add the shallots and cook for 2 min. Add the garlic and salmon and cook 2 min more, stirring occasionally to prevent sticking. Pour the vodka ( we didnt use this) CAREFULLY as it may ignite. Add the salt, nonfat milk (cream), nonfat vegetarian chicken broth (clam juice) and tomato sauce. Reduce the heat and simmer 5 min. Turn off the heat and add the peas. Cook the past in the boiling water till it is about 3/4 cooked. Drain and place it back in the pot. Add the sauce and cook over med heat, tossing until the pasta is completely coated and most of the sauce is absorbed, about 3 min. Sprinkle with the Parmesan Reggiano cheese, if you wish. This is an absolutely incredible dish!! I would not hesitate to make it again and serve it for company. The aroma that fills the house is wonderful. Entered into MasterCook and tested for you by Reggie & Jeff Dwork NOTES : Cal 558.9 Total Fat 8.9g Sat Fat 4.3g Carb 90.8g Fib 3.5g Pro 24.3g Sod 489mg CFF 14.8% Recipe by: Cucina Amore, Nick Stellino Posted to EAT-LF Digest by Reggie Dwork on Feb 21, 1999,