cook the pasta in a large pan of rapidly boiling salted water until just tender. Drain and return to the pan to keep warm

Meanwhile, heat the oil in a small saucepan, add the spring onion and mushrooms and cook over medium heat for 1-2 minutes, or until soft

Add the wine and cream and bring to the boil, then reduce the heat and simmer for 1 mimute.

Pour the mushroom sauce over the pasta and stir through the dill and lemon juice. Add the parmesan and stir until warmed through. Remove from the heat amd stir in the smoked salmon. Season with papper and serve with parmesan shaving and lemon wedges.