Creamy Tomato-Smoked Salmon Pasta

• 1 (8 ounce) package spaghetti
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 shallots, minced
• 1 (28 ounce) can canned peeled Italian tomatoes, coarsely chopped, juices reserved
• 1 tablespoon Italian herb seasoning, or to taste
• salt to taste
• ground white pepper to taste
• 1 1/2 cups heavy whipping cream, or more to taste
• 1/2 cup dry white wine
• 10 ounces smoked salmon, chopped
• 1/2 cup dry sherry
• 1 tablespoon chopped fresh basil
• 3 tablespoons grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. Meanwhile, melt butter and olive oil in a pot over medium heat and cook shallots until soft and translucent, about 5 minutes. Add tomatoes and 1/2 the juice. Season with Italian herbs, salt, and white pepper. Cover pot and simmer for 10 minutes. Remove pot from heat and puree contents using a stick blender until smooth. Stir in cream.
3. Return pot to stove and bring to a boil. Add white wine, smoked salmon, and sherry. Season with salt, white pepper, and basil and heat until warmed through but do not boil.
4. Serve spaghetti with tomato-smoked salmon sauce and freshly grated Parmesan cheese.

butter, olive oil, shallots, italian tomatoes, italian herb seasoning, salt, ground white pepper, heavy whipping cream, white wine, salmon, sherry, fresh basil, parmesan cheese

Taken from www.allrecipes.com/recipe/268107/creamy-tomato-smoked-salmon-pasta/ (may not work)