12 - 13 ox. smooth penne pasta
5 oz. smoked salmon
2 oz. real butter
1/2 sm. glass whiskey
1/2 lemon
Salt and white pepper

Cook the penne al dente. On a slow flame in a large frying pan, melt butter and then add thinly sliced salmon that have been cut into small pieces. Cook until flavors are united on low flame an then add juice of half a lemon. When liquid has evaporated, add the whiskey, salt and pepper. After 5 minutes, add the cooked penne. Mix for a few minutes until heated through and very creamy. If needed add a little cream or milk. No cheese is used with this dish.