Pasta with salmon, chestnuts and Oban

You can't call it autumn without chestnuts, not in my imagery at least. I'm used to the roasted chestnuts but I found out that they are a great ingredient for more complex recipes and that they perfectly match fish. 

Smoked salmon
Pasta (pennette, fusilli o altro)

Milk
Water
Extra virgin olive oil 
Chestnuts
Pepper
Salt

Scotch Whisky Oban or similar
Bay leafs

Boil the chestnuts in hot water with bay leafs for not less than 40', drain and put a towel over them to keep them warm, peel both the skins. While cooking pasta, warm up the salmon, previously chopped in small pieces, in the oil, adding hot water and some drops of whisky. Evaporate the alcohol, add the chestnuts roughly crushed and some milk, stir and then put it in the kitchen robot to make a cream. Drain the pasta leaving on a side a bowl of hot water and melt with the cream. Serve with freshly crushed black pepper.