Start with preparing the sour cream mixture: put the sour cream in a bowl, add the chopped parsley, chives, half of the dill and Espelette pepper. Mix-it and set it aside.

Heat the olive oil in a large frying pan over medium heat. Add the shallots and red chili. Make it sweat for 1 minute then add the chopped cherry tomatoes.

After a couple of minutes, when the tomatoes have softened, add the chopped salmon with a splash of JAYA dei Colli Valdobbiadene Extra Dry DOCG and let it reduce for 1-2 minutes. Add the cream and season with a pinch of sea salt, black pepper, the other half of the chopped dill and lemon juice. Stir everything together.

Let the salmon cook until it becomes rosé. Keep on stirring, you don’t want the salmon to burn or dry out. Add some pasta water or just hot salted water from the pot intended to cook the pasta to the salmon and right after, add the sour cream mixture that you have prepared before and stir it. Reduce the salmon sauce heat to minimum as the sauce is now almost ready but continuously stir the sauce. Season to taste.

At this stage, bring a large saucepan of salted water to the boil and cook the pasta until “al dente”.

Add some pasta water to the salmon sauce to make it more liquid. Continue to stir the sauce because you don’t want to burn the cream.

When the pasta is “al dente”*, you can drain the pasta and keep some pasta water on the side for later. Switch off the heat completely then add the pasta to the salmon along with a bit of the pasta water and mix it well on the heat. Stir everything together, add a pinch of lemon juice and serve it.

*Al dente: describes pasta that is cooked to be firm enough to the bite.  In Italy, al dente means to the tooth. Why do you want your pasta al dente? Because you chew longer, and when you chew longer it tastes better and releases more flavor.