Orecchiette with two salmon and tomato sauce

INGREDIENTS

200 gr of fresh salmon net (in cubes)
150 gr of smoked salmon (in lamellae)
1 package of Orecchiette pasta
1 bottle of tomato sauce
1 bunch of sliced fresh basil
2 sliced fresh shallots
3 tbsp extra virgin olive oil
Salt and pepper to your liking

PREPARATION

1.  Cook the pates al dente
2.  Return the shallots to the pan with olive oil and add the two salmon by leaving approximately 50 gr of smoked salmon to add to the end.
3.  Add the tomato sauce and cook for 5 minutes, seasoning and then adding the pasta.
4.  Mix well and serve hot with parmesan cheese, chiselled fresh basil and 50 gr of smoked salmon lamellae in decoration.