Cook pasta as per packet directions. In a large pan, heat butter on medium heat until butter starts to melt. Add lemon zest and zucchini flowers, cook for a couple minutes and stir occasionally.

Pour whisky into pan and cook for a further 2 minutes. Reduce heat and add cream to the pan. Bring sauce to a simmer and add salmon. Turn off the heat and place a lid on top of the pan.

Strain pasta and add to the pan. Stir in mint and add some lemon juice to taste. Serve with extra cracked pepper.