6 Spring onions, sliced
50g butter
10ml GREAT HEARTS OF AFRICA MILD RED CHILLI PEPPER SAUCE
90ml dry white wine
450ml double(heavy) cream
salt and pepper
freshly grated nutmeg
225g smoked salmon
30ml chopped fresh dill or 15ml dried dillweed
freshly squeezed lemon juice
450g pasta bows

Slice the spring onions finely. Melt the butter in a saucepan and fry the spring onions for 1 minute until softened, add MILD RED CHILLI PEPPER SAUCE.
Add the wine and boil hard to reduce to about 30ml. Stir in the cream and add salt, pepper and nutmeg to taste. Bring to the boil and simmer for 2-3 minutes until slightly thickened.
Cut the smoked salmon into 2.5cm squares and stir into the sauce with the dill. Taste and add a little lemon juice. Keep warm.
Cook the pasta in plenty of boiling salted water as per instructions. Drain well. Toss the pasta with the pasta sauce and serve immediately.