Ingredients:
• 1 pack of de Roma Pasta Mostacciolli
• 2 tablespoons of virgin olive oil
• 2 cloves of garlic, crushed
• ½ cup of chopped basil
• ½ cup of chopped parsley
• 1 cup of white wine
• ½ cup of heavy cream
• ½ cup of semi-skimmed milk
• ½ cup of parmesan
• 250 g of salmon, cut into little pieces
• 250 g of shrimps, peeled and cleaned
• 1 can of diced tomatoes (400 g)
• Salt and pepper to taste
Preparation:
1. Cook the pasta following the instructions on the package.
2. Pour the olive oil into a pot and stir-fry the garlic.
3. Add the shrimps, salmon bits, salt, and pepper. Cook for 3 to 5 minutes until the shrimps and salmon pink up. When they’re done, take them out of the pot.
4. In that same pot, stir-fry the tomatoes, basil, and parsley. Stir constantly for 2 minutes, then add the wine, heavy cream, and milk.
5. When the sauce boils, set the heat to low and cook for 8 more minutes or until the sauce thickens.
6. Add half of the parmesan to the pot, and add the shrimps and salmon back in. Taste the sauce to see if it needs more salt or pepper.
7. Mix the pasta with the sauce and serve, sprinkling the rest of the parmesan on top.