1.Cook pasta in a large saucepan of boiling water until just tender; drain, reserving 1½ cups of the cooking liquid. Return pasta to pan.
2.Meanwhile, combine crème fraîche, wine, capers and rind in a small bowl.
3.Add crème fraîche mixture to pasta with juice and reserved cooking liquid; stir over medium heat until combined. Add salmon and basil; cook, stirring, until hot. Season to taste.
Hot smoked salmon is available from major supermarkets.Note