Cut the salmon lengthwise into 1 1/2-inch widths. Cut each piece on the bias into 1 1/2-inch lengths. Set aside
In a skillet heat half the butter and add the shallots and hot red pepper. Cook aobut 30 seconds, stirring all the time. Then add the salmon pieces and cook about 1 minute, tossing gently. Add the wine and cook another 1 minute.
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.
Green pasta will cook faster than the other pasta, so they will have to be boiled in separate pans. After you have added the green pasta to a pot of boiling water, bring another pot of water to a boil and cook the other pasta.
Cook both al dente, drain well, and return both pasta to one pot.
Add remaining butter and toss. Pour the pasta onto a large serving platter, pour the salmon and sauce over the pasta, and toss gently. Sprinkle with the basil and cheves and serve immediately.
Variation: A add about 1/2 to 1 pound of fresh shrimp or other seafood. If the shrimp are large, cut them into bite-sized pieces.
Serves 4 to 6
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