Creamed Salmon and Peas Over Linguini



1 pound dry linguini
2 tablespoon extra virgin olive oil, divided
2 tablespoons butter, divided
2 pounds thick salmon filet, skinned and cut into two inch pieces
¼ cup pancetta minced (about 2 ounces in weight)
½ cup shallots chopped (about 2 ounces in weight)
¼ cup white wine
2 tablespoons flour
1 pint heavy cream
⅓ cup country Dijon mustard (country Dijon is like whole grain and creamy Dijon mixed together)
½ pound (8 ounces) frozen green peas, thawed
Chopped parsley for garnish (optional)