b'SERVES 4 TO 6 3 quarts water (salt optional) 2 tablespoons butterIn a large pot, bring the water to a boil with or without the optional salt. 2 tablespoons chopped shallot 1 tablespoon chopped garlicPlace the butter in a large skillet set on medium-high heat and cook until 3 ounces smoked salmon, choppedit sizzles, about 2 minutes. Add the shallots and cook for 2 minutes.teaspoon salt 3 tablespoons vodkaAdd the garlic, salmon and salt, and cook 2 minutes more, stirring occasionally 4 tablespoons whipping creamto prevent sticking. Pour in the vodka carefully, as it may ignite.cup clam juice 3 tablespoons tomato sauceAdd the whipping cream, clam juice and tomato sauce, and bring to a boil. 5 tablespoons frozen peas, thawedAdd the peas. Reduce the heat and simmer, uncovered, for 5 minutes.1 pound dried pastapenne rigateor farfalle (bow tie)Cook the pasta in the boiling water according to the package directions until Grated Parmigiano-Reggiano just tender. Drain, and place it back in the pot. Add the sauce and cook over cheese (optional) medium heat, tossing until the pasta is completely coated and most of the sauce is absorbed, about 3 minutes. Sprinkle with Parmigiano-Reggiano cheese, if you wish. SUGGESTED WINE PAIRING: SARTORI PINOT NOIRstep-by-step'