• Heat a large pot of water to boiling, then add the pasta and reduce the heat to low. Cook according to package directions (for me, 15 minutes)

To cook the salmon:

• Heat a non stick ceramic skillet to just below medium heat.
• Add the butter to the pan and melt.
• Place the salmon in the pan and season the top of it liberally with sea salt and fresh ground pepper.
• Cook the first side for 5 minutes, then flip the salmon over and cook for another 3-5 minutes depending on the thickness of your salmon.
• Remove the salmon from the pan and add the garlic. Sautee for a minute or two then stir in the flour.

To make the sauce:

• Add the wine to the pan, and using a wooden spoon scrape anything that may be stuck on the bottom of the pan into the liquid.
• Let the wine come to a boil, stirring constantly so there are no lumps in the sauce.
• Add the stock and the cream, and allow the sauce to just begin to bubble before turning the heat down to low.
• Let the sauce simmer for a few minutes until it thickens.
• While the sauce is thicking, the pasta should have finished cooking.
• Drain and set aside.
• When the sauce has begun to thicken, add the farfalle to the skillet and stir to coat the pasta.
• Using a fork or knife, break the salmon into small chunks and add them to the pasta and stir through.
• Serve garnished with chives.