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Cook the pasta in boiling salted water according to pack instructions. Meanwhile, bring the wine to the boil in a large frying pan, then simmer for 1 min. Reduce the heat, stir in the cream and season well.
When the pasta is cooked, drain briefly and tip into the frying pan with the sauce. Add the Parmesan and flaked salmon pieces, and mix gently together. Pile into bowls, sprinkle with pine nuts and serve with the watercress salad (recipe below) alongside.
Watercress & cucumber salad
...with citrus poppy seed dressing. While the pasta is cooking, make the salad. For the dressing, whisk together 1 crushed garlic clove, ¼ tsp English mustard powder, 1 tbsp poppy seeds, 1 tbsp orange juice, zest and juice 1 lemon and 5 tbsp olive oil. Season well. Can be stored in the fridge for up to 1 week. Give the dressing a good shake and toss half with 200g watercress and some cubed cucumber. Serves 6.