Cook the spaghetti. Meanwhile, melt
the butter in a small pan, add the garlic
and gently sizzle for 1 min. Remove
from the heat.
Lightly beat the cream, eggs, softened
garlic and half the Parmesan in a bowl.
Stir in the smoked salmon trimmings.
Drain the pasta well and return to the
pan. Add the salmon mixture and the
chives, then toss well so the heat from
the pasta lightly thickens the sauce.
Serve scattered with the remaining
Parmesan and plenty of black pepper.