Chop the shallots and place them in a pan with some oil and a splash of water

Slice the courgettes in 4 lengthwise

Slice the soft heart off with a small knife and set aside

Take care of the outer part of the courgettes first

Slice them keeping and even thickness but making uneven size pieces, this will help amalgamate the sauce at the end

Throw them into the pan when the shallots start becoming translucent. Sauté for five minutes

Finely chop the inner parts pf the courgettes

Add the minced cores to the pan together with a splash of water and sauté for 10 minutes over a medium heat

Chop the parsley and stir it in, add pepper and salt to taste

Time to cook the pasta. Throw the pasta (I chose trofie this time) into boiling salted water

Cut the smoked salmon into 1cm by 2cm pieces

And add it to the pan

Stir fry for 2-3 minutes and as the salmon is almost cooked add about 100ml of white wine

When the wine evaporates add the cream (or panna, if you can manage to find it at your local Italian store)

Reduce the sauce but take off the heat before the cream dries out

Drain the pasta when "al dente" and add it to the pan, sauté for few minutes over low heat

Plate and eat hot

Enjoy! (And make sure to drink the rest of the bottle of wine!)