Add 150gm of roughly chopped smoked salmon to a heavy based saucepan with cream, garlic and onion.
Cook the salmon sauce keeping it at a slow boil and stirring constantly. The sauce will reduce by half and thicken slightly. This may take 15 minutes or so, depending on the size of the saucepan. Be careful not to let the cream boil over or burn to the bottom of the saucepan.
Add the spring onion dill and white wine to the sauce and continue to cook for another 2-3 minutes.
Remove from the heat and stir through the remaining salmon.
Add the spinach to the saucepan and mix it through the sauce.
Finally add the lemon juice and salt and pepper to taste.
Boil another saucepan of water ready to cook the pasta.
Cook pasta as per the manufacturers directions.
Drain the pasta once cooked and combine the sauce and pasta.
Garnish with shaved Parmesan cheese and extra dill.