Capellini with Salmon and Lemon-Dill-Vodka Sauce

Name: Capellini with Salmon and Lemon-Dill-Vodka Sauce
Yield: 4 servings
Ingredients: 1 1 medium onion, finely chopped (about 1 cup); 1 1 tablespoon olive oil; 1 3 cups reduced-sodium chicken broth (24 fl oz); 1 1 cup heavy cream; 1 1/3 cup vodka; 1 1/2 teaspoon salt; 1 1/2 cup chopped fresh dill; 1 1 1/2 teaspoons finely grated fresh lemon zest; 1 2 tablespoons fresh lemon juice; 1 1/4 teaspoon coarsely ground black pepper; 1 2 cups flaked broiled salmon; 1 10 oz capellini (angel-hair pasta; about two thirds of a 1-lb box)

From the kitchen of Carly

Silky cream sauce spiked with vodka and bright with lemon-dill wraps delicate salmon and thin capellini. The sauce reduces down to pure richness while fresh herbs keep everything balanced and light. Pure comfort with an elegant edge.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 medium onion, finely chopped (about 1 cup)
11 tablespoon olive oil
13 cups reduced-sodium chicken broth (24 fl oz)
11 cup heavy cream
11/3 cup vodka
11/2 teaspoon salt
11/2 cup chopped fresh dill
11 1/2 teaspoons finely grated fresh lemon zest
12 tablespoons fresh lemon juice
11/4 teaspoon coarsely ground black pepper
12 cups flaked broiled salmon
110 oz capellini (angel-hair pasta; about two thirds of a 1-lb box)

Instructions

Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.