Bring a large pot of lightly salted water to a boil. Place penne in the pot, cook 8 to 10 minutes until al dente then drain.
Heat the olive oil in a frypan over medium heat and cook the onion until tender. Pour in the fish stock and white wine and cook until reduced by 1/2.
Remove the frypan from heat and pour in the Scotch whiskey. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the frypan to medium heat and mix in the salmon. Stir in the cream and bring the mixture to a boil. Continue to cook and stir until thickened.
In a large bowl, toss the cooked penne pasta with the salmon mixture. Season with pepper and top with Parmesan cheese and parsley to serve.