1 1/2 lbs. skinless, boneless salmon fillets
8 tbsp. butter
1/3 c. finely chopped shallots
1 sm. dried hot red pepper, chopped
1/4 c. dry white wine
Salt & fresh pepper to taste
1 c. heavy cream
1/3 tsp. freshly grated nutmeg
1/2 lb. green pasta
1/2 lb. egg pasta
1/4 finely chopped basil
1/4 c. finely chopped chives

Cut the salmon lengthwise into 1 1/2" widths. Cut each piece on the bias into 1 1/2" lengths. Set aside. In a skillet, heat half the butter and add the shallots and hot red pepper. Cook about 30 seconds, stirring all the time. Then add the salmon pieces and cook about 1 minute. Add the wine and cook another 1 minute longer. Add salt and pepper to taste. Add the cream and when it returns to a boil, cook over high heat about 3 or 4 minutes. Add the nutmeg. Turn off the heat and set the skillet aside.

Cook both pastas al dente ("firm to the bite"), drain well and return them to the pot. Add the remaining butter and toss. Pour the pasta onto a large serving platter. Pour the salmon and sauce over the pasta. Toss gently and sprinkle with basil and chives. Serves 4 to 6.