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Salmon Farfalle with Parsley and Olive-Mustard Butter

Adapted from "Salmon" by Diane Morgan.
Yield: Serves 4-6
Total Time: 40 min
Prep: 10 min
Cook: 30 min
Additional:
Ingredients
1 pound farfalle (bow-tie) pasta
3 tablespoons unsalted butter
3 shallots, thinly sliced
2/3 cup pitted and halved kalamata olives
2 teaspoons Dijon-style mustard
2/3 cup chopped flat-leaf parsley
Preparation
1.  Boil a large pot of salted water over high heat. Add pasta and boil until cooked but still slightly chewy, about 10 minutes.
2.  Melt butter in a large skillet or sauté pan over medium heat. Add oil and shallots and cook, stirring until soft but not brown (about 3 minutes). Add olives and mustard; stir to combine. Add salmon and cook, stirring, until just cooked through (about 3 minutes). Add parsley and the salt and pepper to taste. Set aside.
3.  Drain pasta. Add it to sauce; toss to coat. Divide pasta among warmed plates, spooning any remaining salmon, olives and capers on top.
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