Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Stirring occasionally, 8-10 minutes. Drain.
Meanwhile, heat the olive oil in a large, heavy skillet over medium heat. Add the shallots and garlic and cook until tender, but not brown. Add the tomatoes and cook for another minute. Add the wine, shrimp and salmon and bring the liquid to a boil. Reduce the heat, cover the pan, simmer until the shrimp are pink and the salmon is just cooked, about 7 minutes. Turn off the heat and stir in the fresh basil.
Add the spaghetti to the skillet with the seafood mixture. Add the salt and pepper and stir to combine. Serve immediately, top with Parmesan and enjoy!
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