Cook the pasta in a large saucepan of boiling water according to the instructions on the packet, then drain.

While the pasta cooks, peel and finely chop the garlic and chop the dill.

Roughly chop the sun-blushed tomatoes and slice the smoked salmon into strips.

Now that all the prep is done, heat the oil in a large frying pan over a medium heat, add the garlic and fry gently for 1 minute. Turn the heat down to very low and add the creme fraiche and heat through.

Next add the dill, tomatoes and a good pinch of salt and black pepper and stir through.

Finally add the salmon strips and hot tagliatelle and toss everything together until coated.

Serve each portion with a generous squeeze of lemon juice.