First make the salmon butter. Put all the ingredients in a food processor and blend until smooth. Pack into a bowl, cover and refrigerate.
Bring a large saucepan of lightly salted water to the boil, and put in all the spaghetti. Bring back to the boil and boil for 2 minutes. Drop in the vegetables, boil for 30 seconds more, then remove from the heat, cover the pan with a tightly fitting lid, and allow to stand for 9 minutes. The spaghetti and vegetables will be perfectly cooked. Set a large sieve over the serving bowl and drain in some of the cooking water to heat it. Drain the spaghetti and vegetables, and return them to the saucepan. Stir in the salmon butter and the olive oil or cream. Empty the water out of the serving bowl, and pour in the spaghetti and vegetables. Serve immediately.
© 1995 Frances Bissell. All rights reserved.