1/2 Tbs. butter
4 shallots, peeled and finally chopped
1/2 cup dry white wine
1 Tbs. capers, roughly chopped; do not rinse
1/4 cup chopped parsley
1/3 cup 35% cream
Meanwhile, heat the oil and butter in a frying pan, add the garlic and shallots and sauté until the shallots have softened. Pour in the wine and reduce until less than 1 Tbs. remains.
Add the capers, parsley and cream and continue to cook over moderate heat until the sauce have thickened, about 5 minutes.
Stir in the drained pasta and season, to taste, with salt and freshly ground black pepper. Stir in the salmon and serve immediately.