Cook the pasta in a saucepan of salted boiling water according to the instructions on the
Meanwhile, using a sharp knife, cut the smoked salmon into thin strips, about 5mm / 1/4 inch
wide. Strip the leaves from thyme sprigs.
Melt the butter in a large saucepan. Stir in the cream with about a quarter of the salmon and
thyme leaves, then season with pepper. Heat gently for 3-4 minutes, stirring all the time. Do not
allow to boil. Taste the sauce for seasoning.
Drain the pasta and toss it in the cream and salmon sauce. Divide among four warmed bowls and
top with remaining salmon and thyme leaves. Serve immediately.