Fettuccine Natasha

• 1/4 cup unsalted butter
• 1 small shallot, chopped
• 1 large clove garlic, minced
• 1/4 lb (120 g) smoked salmon, cut in thin strips
• 1 cup chopped, peeled plum tomato
• 1 tsp kosher salt
• Freshly ground pepper to taste
• 3 tbsp vodka
• 1-1/2 cups heavy cream (35%)
• 1/2 cup skim milk
• 1-1/2 lb (700 g) fettuccine
• 1 oz (30 g) parmesan, grated
• 2/3 cup chopped parsley
• 2 tbsp black caviar

1. Melt butter in medium pan on medium heat.
2. Add shallot and garlic. Cook, stirring, 3 to 5 minutes, until golden. Add salmon, tomato, salt and pepper. Turn heat to medium-high. Cook, stirring, 2 minutes. Pour in vodka. Reduce heat to medium-low. Simmer 5 minutes. Add cream and milk. Simmer until mixture is reduced to 2 cups, then remove from heat and cover.
3. Meanwhile, cook fettuccine in large pot of boiling, salted water until tender but firm, about 10 minutes. Drain.
4. Put fettuccine in serving bowl. Add creamy sauce. Toss to coat evenly. Sprinkle with parmesan. Garnish with parsley and caviar.

unsalted butter, shallot, clove garlic, salmon, tomato, kosher salt, freshly ground pepper, vodka, heavy cream, milk, fettuccine, parmesan, parsley, black caviar

Taken from www.epicurious.com/recipes/member/views/fettuccine-natasha-51166611 (may not work)