Cook pasta as per packaging instructions,. Drain, reserving about 1 cup of pasta water, then set aside.

In a pan or skillet, melt butter over medium heat and fry onion for 1 minute. Then, add garlic and continue to cook for another 30 seconds or until fragrant.

Add smoked salmon to the pan and cook for 2-3 minutes until salmon changes colour to light pink. Stir occasionally and break the bigger pieces of salmon with a spoon or spatula.

Pour chicken broth over salmon and cook for 1 minute until it evaporates. Then, add cream cheese to the pan and stir until it melts completely.

You may need to add a bit of pasta water at this point. Then, add lemon juice.

Transfer cooked pasta to the pan and coat well with cream cheese sauce. Don't worry if the sauce looks too watery, the pasta will absorb it all as it cools down. Stir in the chives, and remove from heat.

Season with togarashi powder, then serve immediately.