In a saucepan, combine the shallots with the wine, bring to a boil, and cook until mixture is reduced to approximately 2 tablespoons.
Stir in cream, bring to a boil, and simmer for 5 minutes.
Keep sauce warm, covered.
In a large kettle of boiling salted water, cook pasta until it is al dente.
Refresh under running water; transfer to a bowl.
Bring sauce just to a boil, remove it from heat, and stir in the dill.
Pour sauce over pasta and toss mixture with a fork.
Stir in salmon and season to taste with salt and pepper.
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