8 tbsp butter
1 cup extra virgin olive oil
1 cup thinly sliced green onions
2 large tomatoes, peeled, seeded and chopped
1 cup white wine
4 tbsp freshly squeezed lemon juice
4 cloves garlic, minced
1 cup finely chopped parsley
1 ½ lb shrimp, cooked, peeled and deveined
2 medium salmon portions, cooked and broken into small pieces
1 ½ lb cappellini, cooked
Melt the butter in the oil in a large frying pan, over medium heat. Add the onions, garlic, tomatoes and wine. Bring to a boil stirring often. Boil gently for about 2 minutes and add the lemon juice, shrimp, salmon and parsley. Stir gently and heat until the seafood is heated through. Season with salt and pepper to taste.
Serve over cooked cappellini.