First, bring a saucepan of salted water to the boil. Place the pasta in the boiling water and simmer according to the package instruction. ( our pasta took 3 minutes for the al dente texture. ) drain and keep some of the pasta water on the side.

In the meantime, in a sauté pan, melt 20g of butter and add the shallots, garlic and leeks. Sauté for 2 minutes or so until just softened.

Add the smoked salmon.

Stir once or twice and add the white wine, and cream and half of the parmesan. Check the seasoning.

Bring to simmer and simmer for 3-4 minutes over medium heat. At this stage, add some pasta water, a little at the time, if needed, to keep the texture of the sauce coating the back of the spoon.

Remove from the heat and stir in the rest of the butter to create a richer sauce. This last step can be omitted if desired. Check the seasoning.

Toss in the cooked pasta and stir to coat the sauce into the pasta.

Serve immediately with the rest of the grated parmesan and some lemon zest.