Instructions: Cut the salmon into thin strips about 2 inches long. Place in a bowl with the cream and the mase or nutmeg. Stir, cover, and allow to stand for at least 2 hours in a cool place. Bring a large pan of water to boil for the pasta. While the water is heating, gently warm the cream and salmon mixture in a small saucepan without boiling it. Add salt to the boiling water. Drop in the pasta all at once. Drain when it is just al dente. Pour the sauce over the pasta and mix well. Season and garnish with chives.

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