Delicate trenettes

Preparation:

Preparation: Shell a handful of pistachios, blanch them in boiling water, peel and chop them. Brown the butter with 3 sage leaves and a clove of garlic. Cut the fresh salmon into strips, flavor it with the butter, add the pistachios, sprinkle with the brandy, let it evaporate and cook for 5 minutes. Cook the pasta, drain it, add it to the salmon with a ladle of the cooking water, sprinkle with a few drops of Worcester and the lemon juice. Mix and distribute in bowls, garnishing with smoked salmon and sage leaves.