Step 1: Put the spaghetti into a pan of water on a rolling boil with a teaspoon of salt, and cook for 8-10 mins, or until theres just a speck of white in the middle (if you lift it out and look should be barely visible).
Step 3: while this is boiling:
Step 5: cut the stems off the rocket (doesn’t add anything, and is a little too crunchy).
Step 7: dice the smoked salmon into little 1 inch by 1/4 inch slices.
Step 9: gently heat the smoked salmon in a saucepan or wok until it starts going a little pink/white, then add the rocket for 1 minute to soften, but keep a few leaves back for presentation.
Step 11: add the single cream, then stir. Add cream cheese, and stir until it’s all mixed and then simmer very gently (should barely even bubble, but the mixture should start going a little off white).
Step 13: when the pasta is done drain it, then add to the pan. Mix the two together, then serve.
Step 15: serve it in whatever dish/bowl/tupperware you like, but for show arrange some of the rocket leaves on top and crack some pepper onto it too.