Ingredients

500 g (1 lb) buckwheat spaghetti
2 tbsp olive oil
90 g (3 oz) 1/2 cup feta cheese, crumbled
coriander (cilantro) or parsley, to garnish

Sauce
300 ml (1/2 pint) 1 1/4 cups double (heavy) cream
150 ml (1/4 pint) 2/3 cup whisky or brandy
125 g (4 oz) smoked salmon
large pinch of cayenne pepper
2 tbsp chopped coriander (cilantro) or parsley
salt and pepper



Method

Cook the spaghetti in a large pan of salted boiling water, adding 1 tablespoon of the olive oil. When the pasta is almost tender, drain in a colander. Return to the pan and sprinkle on the remaining oil.
Cover and shake the pan and keep warm.
In separate small pans, heat the cream and the whisky or brandy to simmering point.
Do not let them boil.
Combine the cream with the whisky or brandy.
Cut the smoked salmon into thin strips and add to the cream mixture.
Season with pepper and cayenne, and stir in the coriander (cilantro) or parsley.
Transfer the spaghetti to a warmed serving dish, pour on the sauce and toss thoroughly using two large forks.
Scatter the crumbled cheese over the pasta and garnish with the coriander (cilantro) or parsley. Serve at once.