Ingredients

450 gr taghliatelle

3 tablespoon olive oil

½ garlic cloves , chopped

 2 red onions , sliced

400 gr fresh salamon fillets ,

 skinned and cubed

300ml fresh cream

3 tablespoons chopped parsley

One tot vodka

Capers and dill

Method

Cook the pasta according to your taste in a pan of salted boilingb water then drain.

Meanwhile heat the oil in a frying pan and the garlic and red onions and fry for 3 or 4 minutes or until the onion have softened . Add the salamon cubes and double cream and continue cooking over a gentle heat for five minutes or until a gentle heat for five minutes or until the salamon has cooked through . Add the vodka .

Stir in the drained pasta and season to taste . stir in the parsley and decorate with capers and dill .

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