Cook pasta and drain well. Heaqt oil in a wide frying pan over medium-low heat. Add shallot and cook, stirring often, until soft but not brown (about 3 minutes). Stir in chopped tomatoes, cover and simmer for 5 minutes. Add cream, nutmeg, choped dill and vodka. Increase heat to high and bring to a full boil. Boil for 1 minute. Add pasta to sauce and mix lightly using 2 spoons, until pasta is well coated. Remove from heat, add salmon and mix lightly. Season to taste with white pepper and garnish with dill springs. Posted to JEWISH-FOOD digest V97 #310 by BNLImp@aol.com on Nov 27, 1997
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|Serving Size: 1 Serving (1149g)|
|Recipe Makes: 1|
|Calories from Fat: 447 (22%)|
|Amt Per Serving||% DV|
|Total Fat 49.7g||66 %|
|Saturated Fat 15.9g||79 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 560.8mg||173 %|
|Sodium 218.1mg||8 %|
|Potassium 3520.7mg||93 %|
|Total Carbohydrate 209.7g||62 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 203.6g|
|Protein 145.8g||208 %|
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Calories per serving: 2031
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