Ingredients
450g tagliatelle
3 tbsps olive oil
1-2 garlic cloves, chopped
2 red onions, sliced
400g fresh salmon fillets, skinned and cubed
300ml fresh cream
3 tbsps chopped fresh parsley
One tot vodka
Capers and dill

Method

Cook the pasta according to your taste in a pan of salted boiling water, then drain. Meanwhile, heat the oil in a frying pan, add the garlic and red onions and fry for three to four minutes or until the onions have softened. Add the salmon cubes and double cream and continue cooking over a gentle heat for five minutes, or until the salmon 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.

Anton Dougall is an Expert on Maltese food.