Fresh Pasta with Smoked Salmon, Lemon, and Dill

• 350 g (about ¾ lb) fresh tagliatelle
• Salt and pepper to taste
• 2 packages of Grizzly Lemon & Dill Smoked Rainbow Salmon, 100 g each
• 30 ml (2 tbsp) chopped fresh dill
• 10 ml (2 tsp) canola oil

For the sauce:

• 10 ml (2 tsp) canola oil
• 60 ml (¼ cup) chopped shallots
• 5 ml (1 tsp) minced garlic
• 2.5 ml (½ tsp) chopped fresh thyme
• 80 ml (⅓ cup) white wine
• 500 ml (2 cups) heavy cream 15%