spaghetti with salmon and shrimp

this is a beautifully light dish, that had a surprisingly buttery-rich taste and no butter! additionally, the original recipe calls for heavy cream and i substituted half & half.

11 oz salmon
1 cup white wine
fresh basil
6 ripe plum tomatos finely chopped
2/3 cup half & half
12 oz spaghetti (whole wheat if you like it)
2/3 cup peeled shrimp
salt and pepper

put salmon skin side up in a shallow pan. pour the wine over then add basil to pan and sprinkle salt and pepper. (be sure to use a large enough pan so you end up making rest of dish in it.) bring the wine to a boil, cover pan and gently simmer for 5 minutes. the salmon will not be cooked through. lift the fish out of the pan with a spatula and leave out to cool.

add the tomatoes and cream to the liquid remaining int he pan and bring to a boil. stir well then lower heat to simmer for 10-15 minutes. cook pasta until al dente

when the salmon is cool enough to handle, peel skin off and flake. add the fish to the sauce with the shrimp and cook until the shrimp is pink, approx 4 minutes (this will cook the salmon to perfectly done, and not dry.)

pour sauce over pasta and toss to combine. serve with chopped fresh basil leaves.