My Favorite Salmon Pasta

I cannot and I shouldn't been eating or drinking any milk, cream or cheese. It always ends up badly, very badly. Because I can't resist, I have my cheat day on Saturday, but only when evening is quiet and at home and I can let myself chill out.
Many years ago I've seen this recipe on TV and it became one of my favorite ever since. It's simple, fast in cooking and does not require any special sills or talents, but will amaze your friends and family. They will beg for more!

Creamy Salmon Pasta

for 2 persons

  1 pack (200g) smoked salmon

2tbsp capers

200 ml white dry wine

250 ml creme fresh

1-2 bunch of dill (I love it and always use as much as I can)

250g / half pack tagliatelle

1 tbsp rapeseed oil

blackpepper

• In a large pot heat salted water. Start cooking tagliatelle pasta when water boils. Cook it very al dente.
• Place capers in a cup and rinse gently with cold water, drain and chop sloppily. Heat large pan, pour the oil and fry capers for 1-2 minutes on medium heat (don't let it burn), pour the wine and reduce the heat. Let it cook slowly for around 10 minutes, until 30% of liquid evaporates.
• Chop dill. Put 1/3 of it to the wine with capers and leave it for a while. 
• Cut salmon in small pieces and leave it aside for a while.
• Now, the tricky part - shocking the cream. Pour 1 table spoon of hot mixture of wine, capers and dill to the cream and stir carefully and very thoroughly and pour into the pan, stir all the ingredients, add salmon and rest of dill, sir again and add cooked tagliatelle let it cook on very small heat for 4-5 minutes, but do not let it boil, as it destroy whole dish.
• Ladle the pasta with salmon and cream into plates and serve seasoned with freshly grounded pepper and parmesan cheese.
• Bon Appetite!