Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  pennette pasta
  10            ounces  mazzancolle -- (large shrimp)
  7             ounces  smoked salmon
     1/4           cup  brandy
  5             ounces  tomatoes
     1/2           cup  cream
  7             ounces  parmigiana cheese grated
                        garlic
                        hot pepper

Preparation:

Saute mazzancolle and salmon. Drain oil and add brandy. In the meantime, prepare tomatoes with garlic and hot pepper by saute ing briefly together. Add this tomato sauce to the fish preparation. Separately, boil the pasta in slightly salted water until al dente. Drain. Add the pasta together with cream and Parmigiana cheese to the tomato and fish sauce, mixing well. Serve hot.

Nutritional Information:

114 Calories (kcal); 6g Total Fat; (63% calories from fat); 7g Protein; 2g Carbohydrate; 25mg Cholesterol; 269mg Sodium