Put the pasta in a large pan filled with boiling salted water and boil according to packet instructions.
Meanwhile, heat the olive oil in a large frying pan and fry the onion and garlic over a medium heat until soft, but not coloured – about five minutes.
Add a pinch of salt, bearing in mind that the salmon will be salty already, and a generous pinch of black pepper.
Pour in the chilli vodka and ignite if you wish (take care to stand back until any flames have subsided) or simply leave for a couple of minutes to burn off the alcohol.
Flake the salmon into the pan and pour in the cream. Cook over a low heat until the sauce has thickened and the pasta is al dente.
Drain the pasta through a colander and add it to the pan with the salmon and cream. Toss through gently so as not to break up the salmon further and serve with a sprinkling of fresh parsley.