Instructions: 

1. Bring the heavy cream to a simmer in a heavy-bottomed saucepan over medium-high heat and stir in the chocolate-hazelnut spread. Add a pinch salt and continue whisking until the sauce is creamy. Remove from the heat and reserve.
2. Bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 6-8 minutes or until al dente, stirring intermittently. Drain and set aside. 
3. Dived the pasta into bowls and top with the hazelnut sauce, raspberries, a dollop of Creme fraiche, white chocolate shavings and toasted hazelnuts.