Mix Campari, orange juice and sugar in a small saucepan, then slowly bring to the boil. Off the heat, add a few sheets of previously soaked gelatine, let them dissolve and mix well. Put into a mould and let it cool in the fridge for a few hours. When
the mixture has gelled, remove from the mould and cut into cubes. Cut the
salmon into thin strips.

Cook your pasta in boiling salted water for 13 minutes, the drain all cooking water from the shapes (place them upside down on a clean tea towel).

Stuff Cupid with the salmon strips and alternate with a few cubes of Campari jelly.
Decorate with a parsley leaf.