Instructions: Bring a large pan of salted water to the boil to cook the pasta.

Meanwhile cook the onions in the oil for 5 minutes in a large covered frying pan on the floor of the roasting oven. Add the kaffir limo leaves and lime juice to the onions then add the noilly prat and stock and cook until slightly reduced on the simmering plate.

Cook the pasta in the boiling water for 4 to 5 minutes.

Stir the creme fraiche into the sauce and cook until thickened then add the smoked salmon lime zest and seasonings to taste just as the past is cooked.

Just warm the salmon to not really cook it or it can become slightly tough and almost ham like.

Drain the cooked pasta thoroughly toss it into the sauce then serve immediately.

noilly prat is my favourite vermouth for drinking and for cooking as it has a real clarity and freshness of flavour. This is a typical meal in a rush dish for those who have a large supermarket nearby.

Serves 4

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