Drain the antipasti, reserving 2 tbsp of the oil. Slice any large pieces in half. Bring a large pan of water to the boil and cook the tagliatelle as instructed on the pack until al dente. Drain when cooked to your liking, keeping some of the cooking water.
Meanwhile, add the reserved oil to a frying pan and heat over a medium heat, stir in the artichokes and the garlic and cook for a minute before adding the cream cheese and 4tbsp of the cooking water.
Stir well to create a creamy sauce and heat for a minute before adding the tagliatelle, salmon, parsley and lots of freshly ground black pepper. Toss together, remove from the heat and serve with the lemon wedges to squeeze over.
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