Step 1: Bring a large pot of water to a boil. My preferred vessel for cooking spaghetti is a 10.5 inch saute pan; the sides are deep enough to hold a bubbling cauldron of noodles, but not so deep that the water doesn’t take on the starchiness of the pasta. While you’re waiting for the water to boil, begin with the sauce. When boiling, season the water with a tablespoon of sea salt. The water should be salty but not unpalatably so. 

Step 2: In a wide rimmed frying pan or shallow saucepan set over medium heat, add the olive oil and butter. When the butter has fully melted and has begun to bubble, add the shallots and a small pinch of salt. Stir to coat the shallots in fat, and cook, stirring occasionally, until they’ve softened and are beginning to brown, 5-8 minutes. Lower the heat by a smidge, and add the garlic. Cook for another minute or two, until the garlic has softened and smells aromatic. 

Step 3: Add two generous ladlefuls of the starchy pasta water to the pan and bring it up to a simmer. When the pasta is a minute or two away from al dente, transfer it directly to the pan. Use tongs to create a vortex with the spaghetti, assertively stirring in circular motions to help marry the starch in the pasta with the sauce. Simmer the pasta in the sauce until the pan begins to look thirsty, then add another ladleful of pasta water. When the pasta is just al dente, add the cream, peas, and smoked salmon. Cook for another minute, to allow all of the flavors to meld. Take the pan of the heat and season with lemon juice and another pinch of salt if necessary. Add the chopped herbs. 

Step 4: Serve topped with lemon zest, freshly cracked black pepper, and a few sprigs of fresh dill.