Marinate your smoked salmon for about half an hour in the juice of half an orange and then drain well. Cut the other half of your orange into wedges, remove the outer peel using a sharp knife, then gently shell the wedge. Clean and de-seed your pomegranate.

Cook your pasta in boiling salted water for 11 minutes, then drain all cooking water from the shapes (place them upside down on a clean tea towel).

Stuff Cometa with mascarpone cheese, add a few slices of salmon and decorate with your pomegranate seeds and orange granules.