Smoked Salmon Tagliolini

Method

1. Finely chop the white part of the spring onion.
2. In a large pan, melt a knob of butter with a drizzle of olive oil over medium heat. Add the chopped spring onion and the basil stems (save the leaves for later). Cook gently until the onion is soft but not browned.
3. Cut the smoked salmon into irregular pieces (not too small) and add to the pan. Let it warm through, releasing its flavor.
4. Deglaze with a splash of prosecco (or vodka, brandy, or rum). Let the alcohol evaporate, then remove the basil stems.
5. Meanwhile, cook the tagliolini in a large pot of boiling salted water until very al dente (about 2 minutes less than package directions).
6. Transfer the pasta directly into the pan with the sauce. Add a ladle of pasta cooking water and finish cooking the pasta in the sauce, stirring constantly, until the liquid is absorbed and the pasta is al dente.
7. Tear fresh basil leaves with your hands and add them to the pasta, then grate some lemon zest directly over the dish.
8. Add a small splash of cream (optional) and stir to combine. Season with freshly ground black pepper.
9. Remove the pan from the heat. Sprinkle generously with grated Parmigiano Reggiano and toss well.
10. Serve immediately, dividing between two warm plates.