Salmon Spaghetti al Cartoccio

Preheat oven to 200C. Cut 4 sheets of parchment paper, size 30x45 cm. Whisk soy sauce, crème fraiche, lemon zest and half the herbs in a small bowl. Bring water to boil in a large pan, season with salt generously and par-cook the spaghetti for 5 min, no longer – it will finish cooking in the oven. Drain the spaghetti, saving 100 ml of cooking water.

Combine the spaghetti, frozen peas, reserved cooking water and crème fraiche mixture in a large bowl. The starch in cooking water helps the sauce to cling to pasta. Divide spaghetti between the four parchment sheets of paper, lay a salmon fillet on top of each and sprinkle over the remaining herbs. Fold over the paper to create parcels and seal the edges tightly so no steam can escape. Place parcels on a baking sheet and cook in the oven for 12 minutes. Place each parcel onto a plate and serve immediately, allowing the parcels to be opened at the table.