Cook the spaghetti in boiling salted water according to the packet instructions, then drain, reserving some of the cooking water.
Meanwhile, pour the wine into a wide saucepan, cover with a lid and bring to the boil. Add the salmon, cover again with the lid and gently simmer for 3-4 minutes until the fish is just cooked. Remove from the heat and set aside.
Heat 2 tablespoons of the olive oil in a large frying pan. Add the shallots and fry over a medium heat for 5 minutes. Add the chilli and fry for a further 15 seconds.
Remove the salmon from the pan with a slotted spoon and set aside.
Pour the wine from the pan into the shallot mixture, then add the drained spaghetti with the salmon, chopped herbs, lemon juice and remaining oil. Season with salt and pepper, add a good splash of the reserved cooking water to loosen the sauce, if needed, and gently toss over the heat for a few minutes (see note below).
Serve with the freshly grated parmesan.
We enjoyed ours with some crusty bread and oil...and a cheeky glass (or 2!) of white wine - well, it would be rude not to!!