Slice the spring onions finely.

Melt the butter in a saucepan and gently fried spring onions for one minute until softened

Add the wine of the move and boil hard to reduce to about 2 tablespoons.

Stir in the cream and salt, pepper and nutmeg to taste.

Bring to the boil and simmer for 2 to 3 minutes until the sauce is slightly thickened

Cut the smoked salmon into 1 inch squares and stir into the sauce with the deal.

Taste and add a little lemon juice

. Keep the sauce warm

Cook the pasta in plenty of boiling salted water for 8 to 10 minutes or until al dente. Drain well. Toss the pasta with the sauce and serve immediately in warmed bowls