Cook the linguine in boiling salted water.In a separate pan pour a ladle spoon full of the cooking water, add the lemon zest, fresh ground black pepper and chilli, simmer for a couple of minutes. pour in the crème fraiche. Toss in the linguine with the grated cheese, add the rocket leaves in the last minute just before serving. Cut the salmon into 3 cm cubes, Season together with the sea food with salt & pepper, shallow fry in hot melted butter until golden brown on both sides. Cut the cherry tomatoes into wedges, chop the pistachios and mix together, season with salt, pepper, chopped fresh herbs & extra virgin olive oil. Serve the seafood over the pasta and dress with the cold salsa