Pasta with smoked salmon and cream (Pasta al salmone)

1. Cut the smoked salmon into 1-2 cm strips and chop the shallot very finely.

2. Cook the penne al dente in plenty of salted water.

3. Meanwhile, melt the butter in a wide frying pan and cook the shallot gently for 3 minutes until translucent.

4. Pour in the cream, grate in the lemon zest, season with pepper and simmer for 2-3 minutes until slightly thickened; then stir in two-thirds of the salmon and just warm through for 1 minute.

5. Add the drained pasta to the sauce, toss with a little cooking water and sprinkle with the parsley.

6. Serve on plates, topped with the remaining salmon strips.

Tip: Smoked salmon is salty, so don't add salt to the sauce - the salt in the pasta water and the salmon are plenty; and only warm the salmon, don't cook it, or it will dry out.