Fill a large saucepan with salted water and bring to the boil.
While the water is heating up finely chop the fresh chilli and slice the smoked salmon into 2cm wide by 6 cm long strips. Once the water is boiling add the linguine, stir and cover. Cook for 10 minutes or until it is just soft.
In a large frying pan add just enough oil to finely coat the base of the pan and heat up. Once the oil in the pan is hot add the finely chopped chilli and cook for one minute before adding the smoked salmon strips. Stir the salmon and chilli in the pan to ensure the flavours are mixed and cook until the salmon changes to a lighter pink colour.
Reduce the heat and add the creme fraiche to the salmon and chilli. Stir in thoroughly and simmer for 5 minutes. While the salmon and creme faiche is simmering add black pepper and season to taste. Keep stirring every minute.
Check on the pasta, if cooked as you like it drain and serve onto plates. Spoon the salmon sauce onto the pasta and finish with a dusting of parmesan or a grind of black pepper.
Tips: Add a splash of olive oil to the water just before adding the pasta to prevent it sticking together.
Add broccoli or cherry tomatoes if you want to make it go further without more salmon. This adds a nice touch of colour to the plate.
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