Rinse the salmon and dry it with a tea towel then chop it into chunks. Peel, rinse and dry the garlic then chop it finely, rinse, dry and brake the dill; Trim the courgettes, rinse and dry them and chop them into small sticks with a very sharp knife.Put 3 tbsp of oil in a pan, add the chopped shallot and fry until soft but not golden; add the chunks of salmon, brown them for 2 minutes until golden; season with salt and a grind of pepper, sprinkle the white wine, let it evaporate over a high heat, then sprinkle with the dill.Put the remaining oil in a saucepan add the garlic, slightly crushed, and fry it until soft but not golden. Once removed add the sticks of courgettes; cook for 3-4 minutes over a medium heat, season with a pinch of salt and a grind of pepper.Drain them then mix them with the salmon. Next, cook the pasta in a large saucepan with plenty of salted boiling water. Drain it al dente, mix it with the salmon and courgette mix, a generous grind of pepper and serve very warm.