Cook pasta until al dente, and drain, reserving some of the cooking water. Pick the leaves from a bunch of basil, put into a food processor
along with double cream and grated parmesan and process until evenly mixed. Pour into a wide shallow pan and bring to a simmer. Tip in the
cooked pasta along with smoked salmon torn into small pieces, stir everything together until the salmon loses it’s raw appearance, adding some
of the cooking water to thin the sauce, if necessary. Season with black pepper and serve in bowls garnished with a sprig of basil.