Instructions: Marinara sauce: heat the oil in a medium saucepan over medium high heat.

Fry the diced vegetables for 15 minutes. Put the tomatoes, skins still on, into a plastic bag and press down gently until they are somewhat squashed; do not mash completely. Transfer them to the saucepan and stir in the salt, pepper and oregano; cover and cook for 15 minutes. Remove from the heat and strain to yield 2 cups of sauce.

The Salmon Sauce: Heat the oil in a large skillet over medium-high heat and shallow-fry the shallots until just translucent - about 5 minutes Add the fish stock, bring to the boil then reduce the heat until just simmering.

Add the salmon, cover and cook for 8 minutes or until the salmon flakes easily.

Leaving the stock simmering, transfer the salmon to a plate and carefully remove the skin and bones. Add the skin and bones with the reserved tomato seeds and pulp to the simmering stock to reinforce its flavour. Break the salmon meat into bite-size pieces and set aside.

Remove the stock from the heat and strain to yield 1.5 cups. If you dont have this amount add fish stock, water or wine to come to that level.

Return to the saucepan and add 1 cup of the marinara sauce, the quartered tomatoes, salt and the arrowroot slurry. Return to the heat and stir until thickened - about 1 minute. Gently stir in the oregano and salmon meat and keep warm until ready to serve.

Cook the pasta in a large pot of boiling water until just tender - about 5 minutes, depending on the pasta. Strain in a metal colander, letting the cooking water pour into a serving bowl. Add the hot, drained pasta, parmesan cheese, parsley and black pepper, toss well and bring to the table to serve.

Offer lemon wedges on the side.

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