Ingredients
175g fusilli
300-400g salmon
400g tinned tomatoes
100ml double cream
small packet cooked prawns (90-100g)
5oz white wine
basil
Method
Transmogrify the tomato by simmering for half an hour. Then simmer the salmon in the white wine with 4-5 basil leaves and salt and pepper for 5 minutes. Remove the fish and reserve and add the cream and wine to the tomatoes. Simmer for 10-15 minutes.
Cook the pasta.
Add the cooked prawns to the sauce. Return the salmon and warm through. Stir in the pasta. Serve garnished with basil.