Do not add any extra salt to the pasta sauce as the salmon is salty enough by itself.
1. Bring a large pot of water to the boil and add salt. Cook the pasta until just before it is al dente; reserve a little cooking water before draining.
2. Chop the shallots and add to a pan together with some olive oil. Sauté until softened. Dice the salmon and add to the pan together with a splash of white wine. Season with black pepper.
3. Chop the parsley and add to the pan together with some pasta water. Drain the pasta and combine with the sauce in the pan, ensuring even coating. Serve immediately.
