Bring a big pot of salted water to a boil - about half a gallon and two to three teaspoons of salt.

Finely chop the onion. Coarsely chop the salmon and parsley. Set all aside.

In a medium pan, melt the butter. Add the onion and sauté for a couple of minutes, medium/low heat.

Add the wine and let it evaporate - alcohol smell gone.

Pour in brandy and let it evaporate as well, a minute or two. Repeat with the liquor.

Add the heavy cream and ketchup to the pan, mix well, adjust for salt, cook a couple of minutes for the cream to condense a bit.

Turn off the heat, add salmon and parsley and mix well.

Cook pasta "al dente" according to package directions, drain it, and season it with the salmon condiment.

Serve hot sprinkled with more parsley if you please.