Ingredients

• 6 spring onions, sliced

• 50g/2 oz butter

• 90ml/6 tbsp dry white wine or vermouth

• 450ml/3/4 pint double cream

• pinch of freshly grated nutmeg

• 225g/8 oz smoked salmon

• 30ml/2 tbsp chopped fresh dill or 15ml/1 tbsp dried dill

• freshly squeezed lemon juice

• 450g/1 lb pasta bows

• salt and ground black pepper

Serves 4

Method:

1. Slice the spring onions finely. Melt the butter in a saucepan and fry the spring onions for about 1 minute until they begin to soften.

2. Add the wine or vermouth and boil hard to reduce to about 30ml/2 tbsp. Stir in the cream and add salt, pepper and nutmeg to taste. Bring to the boil and simmer for about 2-3 minutes until slightly thickened.

3. Cut the smoked salmon into 2.5cm/1 in squares and stir into the sauce with the dill. Taste and add a little lemon juice. Keep the sauce warm.

4. Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Drain well. Toss the pasta with the sauce and serve immediately.