Put the water to boil for the pasta, because the sauce is done in the blink of an eye.

Poach the shallot, cut it into very small pieces, with the butter, over low heat, until it's golden brown.

Add the salmon to the pan and raise the temperature to medium heat.

When the salmon has changed color, add the cognac to the pan and wait for the alcohol to evaporate, two minutes approx.

Turn off the heat, add a pinch of pepper and chopped parsley to the salmon and add the cream to the pan. (Surely it will not be necessary to salt the sauce, since the smoked salmon will already have done it for you, anyway, try the sauce, see if it needs more salt).

Strain the pasta when it is almost al dente, saving a couple of tablespoons of cooking water.

Add the pasta and the two cooking water scoops to the pan with the sauce.

Return to light the fire and sauté the pasta with the sauce for a couple of minutes, until the cream begins to thicken a bit.

Serve with a little chopped parsley over the pasta.