(1) Bring water to the boil in a pot. Add some coarse ground salt and toss in reginelle pasta
(2) In a small sauce pan over medium-low heat, heat the olive oil and add garlic. Stir until lightly golden, then immediately remove from heat and keep aside
(3) When reginelle pasta are ready "al dente", dry them and add them to the pan with garlic on a medium/high heat. Adjust with pepper, lime zest and fresh parsley
(4) Stir in a few tablespoons of single cream and the chopped smoked salmon. Keep cooking for a minute until the cream gets dense
You are ready to serve.