Fetuccine w/ Smoked Salmon, Cream and Vodka

Fetuccine with Smoked Salmon, Cream and Vodka
Pasta with a sauce of cream, tomato and vodka is a classic Italian dish. In this version, smoked salmon adds a luscious element.
12 oz. cold smoked salmon (lox), thinly sliced
Grated peel of 1 lemon
1/3 cup vodka, divided
1/8 teaspoon freshly ground pepper, plus more to taste
1 lb. fettuccine
1 1/2 cups heavy whipping cream
3 tablespoons tomato paste
2 tablespoons minced fresh Italian parsley plus sprigs for garnish
Kosher (coarse) salt to taste
1. Cut salmon into 1/2-inch wide strips; place in small wide bowl. Sprinkle with lemon peel. Drizzle with half of the vodka; sprinkle with pepper. Toss gently.
2. Cook fettuccine in large pot of boiling salted water according to package directions; drain thoroughly but do not rinse. Place in another wide shallow bowl.
3. Meanwhile, in small saucepan, heat cream over medium-low heat until warm; stir in tomato paste. Simmer 10 minutes or until cream is just slightly reduced. Stir in remaining vodka and minced parsley; season with salt and pepper. Remove from heat.
4. Set aside several strips of salmon for garnish; sprinkle remainder over pasta. Pour hot cream sauce over pasta; toss gently to thoroughly coat. Divide pasta among 6 individual plates. Garnish with salmon and parsley sprigs. Serve immediately.
6 servings