Cook the pasta in plenty of salted water.
Brown the garlic clove in EVO oil and add the trumpet courgettes cut into strips. Add salt and pepper.
When the courgettes are cooked, but still crispy, add the salmon and the cooked ham cut into strips, lightly brown and add the white wine. When the wine has evaporated, add a ladle of cooking water that will help emulsify the sauce.
Drain the pasta, add finely chopped parsley, add salt and pepper and a stir with a little parmesan cheese to make it creamy.