200 gr. (1 cup) heavy cream
120 gr. (4 oz) smoked salmon
220 gr. (1/2 lb.) farfalle pasta
½ tbsp paprika
1 shot glass of Italian grappa
2 tbsp grated parmesan
snipped chives for garnish
Cut the salmon into strips
Boil the pasta in ample salted water.
Heat the heavy cream and paprika in a large skillet.
Add the salmon to the cream.
Drain the pasta, saving a cup of its water.
Add the drained pasta to the cream sauce, diluting a little if necessary, with the pasta water.
Flambé with the grappa.
Pour into a ladel, light it and carefully pour over the pasta and cream (make sure to have turned your oven extractor off!) let if burn until all the alcohol has burned off.
Finish off with parmesan and chives.