1 lb. Penne imported pasta
1 1/2 lb. boneless salmon fillets
1/2 c. fresh chopped or 1 tsp. dried basil
1/2-1/4 tsp. crushed red pepper
1 c. light cream
1/3 tsp. ground nutmeg
1/3-1/2 c. finely chopped shallots
1/4 c. dry white wine
2 tbsp. butter

Skin salmon. Slice thinly into bite-size pieces. In skillet - melt 2 tablespoons butter and saute shallots and red pepper for 30 seconds. Add salmon pieces, cook, tossing gently for 1 minute. Add wine and continue for another minute. Salt and pepper to taste. Add cream and continue cooking 3-4 minutes until cream starts to boil. Add nutmeg; remove from heat. Add basil and mix (add ore cream if sauce is too thick). Cook pasta and drain. Pour salmon mix over pasta and serve. Serves 4-6.