This sauce only takes a few minutes to prepare, so time yourself correctly when cooking the papardalle pasta. In a large deep frying pan, add a spoon of olive oil and place on low flame. Add in the shallot and garlic and cook gently until soft & transparent. Now you can add the salmon and cook for further 2 minutes. Season with salt, pepper and lemon juice and flame with the vodka. Set aside. At this stage you can add the pasta which should be al dente`, along with the spinach. Continue to cook for just one more minute to wilt the spinach leaves. Stir in the pine nuts, dill & mascarpone cheese and serve immediately. Suggested accompanying wine: DELICATA Medina Chardonnay D.O.K. Malta