* 200 g Dried spaghetti
* 160 g very thinly sliced Gravlax
* 100 g Cream cheese
* 300 g Sour cream
* 125 ml White wine or Sherry
* Louisiana hot pepper sauce or Tabasco sauce - A few drops, not lots. You just want the slightest hint of flavour.
* Sea salt and Freshly ground black pepper
* Fresh Parsley, finely chopped

===Method===
* Add the Spaghetti to a large pan of Boiling water, return to the Boil and cook for 7 minutes.
* Meanwhile add the Cream cheese, Sour cream, White wine and Hot pepper sauce to another pan and gently heat, don't Boil.
* After 4 minutes, add half of the Gravlax to the Sauce, season to taste and mix well.
* When the Spaghetti is cooked, drain well and add to the Sauce.
* Mix well and serve immediately sprinkled with chopped Parsley and the remaining Gravlax.
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