1) Heat to boiling a large pot with at least 4 quarts of salted water and cook 8 oz spaghetti per box instructions for al dente. Reserve 1 c. of pasta liquid. 2) Toast ¼ c pine nuts in a single layer in a lg skillet over med heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside. 3) Prepare the sauce: While the pasta is cooking, prepare the sauce. In a large skillet heat 2 tbsp olive oil on medium heat. Add 1/3 cup chopped shallots and 2 cloves minced garlic, cook for 2 minutes, then add 1/3 c. dry white wine, 1 tbsp lemon juice, and 1 tbsp of lemon zest. Increase the heat and let boil down by half. If you want a slightly creamy sauce, add 1/4 c. cream and let boil a minute more. The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it off the heat. 5) Drain the pasta and add some pasta cooking liquid, 4 oz smoked salmon, toasted pine nuts, 2 tbsp chopped parsley, 1 tbsp lemon zest to sauce: add it to the skillet with the sauce.