Put pasta on to boil. If using pine nuts, toast them first. Before draining pasta, scoop out one cup liquid and set aside. For the sauce: heat olive oil, add shallots and garlic, cook for 2 minutes. Add wine/triple sec, lemon juice and 1 Tbsp lemon zest. Increase heat and reduce by half. Add cream and let boil one minute more. Drain pasta and add to skillet. If dry, add some of the reserved liquid. Add smoked salmon, nuts, parsley and remaining zest. Warm.