Add the salmon cubes and double cream and continue to cook over a gentle heat for 5 minutes, or until the salmon has cooked through. Stir in the drained pasta and season with salt and pepper.
There are thin and thick soups — thin to whet the appetite before a main course and thick soups that can be meals in themselves. For this 10-minute soup, use economical canned salmon.
Add the salmon pieces and chilli, if using, and cook for about a minute, turning the salmon 3–4 times. Add the cream and a ladleful of the pasta cooking water (around 100ml/3½fl oz).