Start the pasta

Cup of Yum
1. Bring a large pot of salted water to a boil.
2. Add the linguine and cook according to the package directions until al dente.

Make the lemon cream sauce

1. While the water is heating, in a medium saucepan over medium-high heat, bring the cream and butter to a gentle boil, stirring and watching carefully so that it doesn’t scorch.
2. Reduce the heat to a bare simmer and stir in the lemon zest and lemon juice, along with a pinch of salt and a grinding of pepper. Cook, stirring occasionally, until the mixture has thickened and reduced by half, about 10 minutes.
3. Whisk in the crème fraîche or buttermilk and then gently stir in the salmon. Reduce the heat to low and keep the sauce warm while you finish the pasta, being careful not to let the sauce come to a boil.

Finish the pasta

1. When the pasta is al dente, turn off the heat and measure out 1 cup cooking water before draining the pasta. Return the pasta to the empty pot.
2. Place the pot over medium-low heat and pour in the sauce along with 1/4 cup reserved cooking water. Toss well with a wooden spoon or a pair of tongs for about 30 seconds and then add the Parmigiano-Reggiano and toss again to combine. If the sauce seems too thick, add a little more pasta water and stir, repeating until the desired creaminess is achieved.
3. Remove the pot from the heat. Taste the sauce and, if desired, adjust the seasoning with salt, pepper, and/or lemon juice. Sprinkle in the chives, stir, and serve hot.