For those of you who would like a little more substance than a bowl full of heavenly but practically nude pasta, place butter into large shallow frying pan and cook until it reaches noisette stage.
Add a handful of fresh sage leaves to crisp in the last few minutes.
Cook salmon to taste, for literally 1-2 minutes until crispy on the skin side and still translucent in the centre. Keep it hot in an oven until ready to serve. Remember it will keep cooking.
As suggested, this is a made to order kind of dish, so cook the pasta, 1 or 2 sheets at a time, in heaps of salted water whilst you quickly whip up each batch of topping…much more fragrant that way.
Serve sauce and salmon over 1-2 sheets of cooked pasta with additional salt to taste, smothered in finely grated Parmesan, lemon zest and lemon juice if you really have to….I personally only added the zest as it just lifts the dish a little…ENJOY!