The farfalle, salmon and shrimp combined with cream make a very rich but very welcome dish on a windy, snowy winter evening!
1 lb Farfalle (bow-tie) pasta
3 oz Tomato sauce
1 Tbs. Butter
4 Jumbo shrimp, chopped small
8 oz Salmon filet, diced
1 Tbs. Shallots or small onions
2 oz Brandy (optional)
1/2 cup Heavy cream
Salt and pepper to taste
Melt butter in a heavy pan over medium heat, add shallots and cook for about 2 minutes. Add the shrimp and salmon and cook for another minute.
Now add the brandy, tomato sauce and heavy cream and simmer for 15 minutes over low heat.
Cook the Farfalle as directed on the package and drain and combine with sauce. Mix well and serve immediately.