This is my version of a recipe that was really popular in the '80s, which now is considered old fashioned and too fat because the original use of cream, butter and vodka.
I rarely use cream or butter to cook,  so I've replaced vodka with lime and cream with milk.
The result is a surprise!  This dish becomes modern and very delicate.



2 people

150 smoked salmon
salt & pepper
olive oil
1\2 onion
fresh mint
1lime
1tbl spoon of flour
1 ladle of milk


Chop the onion finely and brown it in a soucepan with olive oil.
Meanwhile put the water in a deep pot and when it's boiling add the past with a pinch of salt.


Now add the slices of salmon in the soucepan and add the juice of 1\2 squeezed lime.
Then add 1 table spoon of flour together with 1 ladle of milk and stir at gentle heat until you will have a nice souce.


When the pasta is properly cooked "al dente", drain it and add it to the sauce you have done before. Stir everything together in the soucepan, sprinkle with fresh mint, pepper and grated lime peel.



So delicate, so tasty!

Wine: taste it with a white fresh and dry Falanghina.