Tagliatelle, oak hot smoked salmon, spinach

serves 1
150 g hot oak smoked salmon
4 rolls of dried tagliatelle or 100g dried linguine
1/2 tsp sea salt
1 tsp cracked ground black pepper
1 medium lemon
40 ml double cream
40 ml white wine
small handful of baby spinach
Lemon wedges for garnish (optional)
Start by boiling a pot of water and adding a generous pinch of salt. Cook the dried pasta according to the package instructions.
While the pasta is cooking, heat a large frying pan over high heat. Add salt, black pepper, lemon juice, and white wine. Reduce the liquid by half and then turn the heat down low. Add double cream and stir until the sauce thickens to a thin consistency.
Add the smoked salmon to the frying pan and mix it well with the sauce. Use a wooden spoon to break the salmon into bite-sized pieces.
Drain the cooked pasta and add it to the frying pan with the sauce. Mix everything together until the pasta is well coated.
Remove the frying pan from the heat and add a handful of spinach. Mix everything together until the spinach wilts.
Serve in a deep plate or a pasta bowl.
To add a touch of freshness, garnish the dish with a lemon wedge. If you like, you can also squeeze a little extra lemon juice over the pasta.