TO SERVE FOUR
6 spring onions
50 g (2 oz) butter
90 ml (6 tablespoons) dry white wine or vermouth
450 ml (3qtr pint) double cream
freshly grated nutmeg
225 g (8oz) smoked salmon
30 ml (2 tablespoons) chopped fresh dill (or 15 ml / 1 tablespoon dried)
freshly squeezed lemon juice
450 g (1 lb) farfalle
salt and ground pepper
Slice the spring onions finely. Melt the butter in a saucepan and gently fry the spring onions for 1 minute until softened.
Add the wine or vermouth and boil hard to reduce to about 30 ml (2 tablespoons). Stir in the cream and add salt, pepper and nutmeg to taste. Bring to the boil and simmer for 2-3 minutes until the sauce is slightly thickened.
Cut the salmon into 2.5 cm (1 in) squares and stir into the sauce with the dill. Taste and add a little lemon juice. Keep the sauce warm.
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.