Instructions: Peel and dice the shallots and garlic and saute in a little pan with some butter. Add the white wine and stock and reduce by half. Add the cream and reduce. While cooking, cook the pasta in lots of boiling salted water and add the salmon, scallops and season with salt and pepper. Drain off the pasta and finish the sauce with chopped herbs and caviar. Place the tubes into a large bowl and add the sauce over the top and serve.

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