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  1. Large frying pan,
  2. spatula, whisk
  3. ¼ cup (50 g) butter
  4. 2 tablespoons olive oil
  5. 5 cloves of garlic, finely chopped
  6. 1 lemongrass stalk
  7. 2 tablespoons flour
  8. 2 cups (500 ml) heavy cream
  9. 1 tablespoon lemon juice
  10. 2 teaspoons lemon zest
  11. 1 teaspoon fish sauce
  12. 1 teaspoon pepper
  13. 1 teaspoon dried thyme
  14. 1 teaspoon dried oregano
  15. ½ cup (60 g) grated Parmesan cheese
  16. 1 pound (500 g) gai lan, stems
  17. removed and leaves chopped
  18. 1 pound (453 g) spaghetti, cooked al
  19. dente according to the manufacturer's
  20. directions and 1 cup of cooking water
  21. reserved
  22. 1 pound (500 g) smoked salmon

  1. In a frying pan over medium-high heat, melt the butter with the oil.Once the butter melts, add the garlic and lemongrass. Cook until the garlic just starts to brown, about 3 minutes. Whisk in the flour and cook until it blends in with the butter and oil.
  2. Slowly whisk in the heavy cream, lemon juice, lemon zest, and fish sauce and bring to a simmer. Cook for about 3 minutes.
  3. Add the pepper, thyme, and oregano and whisk together. Add the Parmesan and whisk together until well combined. Add the gai lan leaves and cook until wilted.
  4. Add the cooked pasta and mix together. If the sauce is too thick, add a little bit of pasta water to loosen it. Turn off the heat, add the smoked salmon, and stir together until well-combined. Serve immediately.