Salmon and pasta piccata

* 4 cups heavy cream (or use half and half)
* 1/2 cup (1 stick) butter or margarine
* 1 pound salmon fillet, cooked and flaked
* 1 large cucumber, peeled, seeded and finely chopped
* 2 scallions, finely chopped
* l/2 cup chopped fresh parsley
* 1/4 cup fresh dillweed
* 2 tablespoons Dijon-style mustard
* 2 tablespoons capers
* 1 tablespoon grated lemon rind
* 1/4 teaspoon pepper
* 1 package (16 oz.) Rotelle

Heat cream and butter in medium saucepan over very low heat until reduced by one half, about 30 minutes.
Add remaining ingredients except pasta. Heat 5 minutes over low heat, stirring occasionally.
Meanwhile, prepare pasta as directed on package; drain.
Pour salmon sauce over pasta.