Fusilli with Smoked Salmon and Fennel Cream Sauce

I still had half-a-block of Parmigiano-Reggiano cheese left in the fridge so I decided to make a quick and delicious Sunday pasta dinner. I used fusilli pasta but this mixture also goes perfectly with tagtiatelle or fettuccine. (Fresh salmon fillet - sliced paper thin on the diagonal is a great substitute for smoked salmon). INGREDIENTS: 1/2 cup (125 ml) heavy cream, 1/4 cup unsalted butter, 8 0z. smoked salmon (I used Norwegian) - sliced paper thin, freshly ground white pepper, salt, 1 tsp. whole fennel seeds, dash of paprika powder, dash of nutmeg powder, chopped parsley, grated Parmigiano-Reggiano cheese. Optional: 3 tablespoons caviar or any type of roe that you like

Add your choice of pasta to boiling water. While it cooks, combine the cream and butter in a saucepan over low heat. Bring to a boil very slowly. Remove from the heat as soon as the cream boils. Add the salmon, fennel seeds, salt, white pepper, nutmeg and paprika powder to taste. Mix well, mashing about a quarter of the salmon to flavor the sauce.
When the paste is al dente, drain and transfer to a warmed serving dish. Immediately pour the sauce over the pasta, sprinkle on the grated cheese, chopped parsley (and optional caviar) and serve at once.