Remove the zest from half a lemon, call them in thin threads, and Scott for a few seconds in boiling water.
Mounting a deciliter of cream with the juice of half a lemon, a pinch of salt and one green pepper. Cut a large leek into thin strips about 10 cm long.
Cook over low heat for 5 minutes, the leek in a pan with two tablespoons of olive oil, half cup water and a pinch of salt. Add 200 grams of giblets smoked salmon, cut into strips, stir briefly and sprinkle with two tablespoons of vodka to evaporate and add the cream. Stir and remove from heat.
Cook 400 grams of spaghetti al dente, pour into the pan with the salmon, stir over high heat for a few seconds, add the lemon zest and a tablespoon of chopped parsley, and serve.