Cook 8 oz dry fettuccine pasta according to package directions, drain. In a medium saucepan over medium heat, melt 1/4 c. butter, and blend with 1 c. milk. Mix in 1 tbsp flour to thicken. Gradually stir in 1 c. grated Parmesan cheese until melted. Crumble 8 oz smoked salmon into the butter mixture. Stir in 1 c fresh spinach, 2 tbsp capers, 1/4 c. chopped sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.