Tagliatelle pasta with salmon and fennel souce

Ingredients for two people:
4 corn pasta nests (tagliatelle type)
a pack of smoked salmon (250 g)
a fennel
half a onion
natural unsweetened yogurt jar
a teaspoon of thyme
extra virgin olive oil

I sweet the chopped onion, I add the chopped fennel and I salt lightly (as the salmon is salted).
I let it cook for 15 minutes at not so high flame adding some hot water.
Then I add salmon strips and thyme.
I let flavour for other 10 minutes and I add yogurt and I let cook over a low flame, stirring from time to time.
I pour tagliatelle in boiling salted water and I cook them for about 8 minutes.
I pour in the pan with the sauce and I stir, serving them hot and steaming.

That note of thyme goes perfectly together with salmon.