Penne with Cream and Smoked Salmon

Cook the pasta in a saucepan of salted boiling water according to the instructions on the packet

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.