Smoked Salmon, Caviar, and Cream

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.