Saute 2 minced shallots in 4 tablespoons unsalted butter until barely softened.
Add 1 cup white wine and reduce to 1/3 its volume.
Add 1 tablespoon chopped fresh dill and 1 cup light cream. Reduce until lightly thickened.
Add 4 ounces julienned smoked salmon and 2 TBS salmon caviar.
Remove from the heat and season to taste with salt and pepper.
Toss with hot pasta.
Garnish with more caviar and 2 TBS of chopped parsley.
