Place a large pot with water on high heat and bring to the boil. Add the fusilli pasta and a pinch of salt to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions.
Meanwhile, place the olive oil in a non-stick frying pan over medium heat. Add the garlic and capers. Cook without browning the garlic for 1-2 minutes, then add the wine. Cook for 2 minutes or until the wine has almost evaporated. Add the salmon and chopped tomatoes. Simmer, stirring occasionally, for 4 to 5 minutes or until the salmon is cooked through. Stir in the baby prawns (shrimp) and the cream. Season with salt and pepper to taste and mix well with a wooden spoon, cooking for a further 2 minutes.
Drain the pasta, reserving 1 tablespoons (20ml) of the pasta cooking liquid. Add the pasta and reserved cooking water to the frying pan with salmon and toss well over the heat for 1 minute to soak up lovely flavour, then remove from the heat. Add the parsley and toss to combine.
Divide the fusilli pasta with salmon and baby prawns among serving bowls– Buon appetito.
400g fusilli pasta|2 tablespoons (40ml) extra virgin olive oil|1 clove garlic, finely chopped|300g fresh salmon fillet, diced (alternatively, use smoked salmon, sliced)|10 salted capers, rinsed, drained, chopped|150ml white wine|400g Italian canned chopped tomatoes|300g baby prawns (shrimp), peeled and heads and tails removed|200ml cream|2 tablespoons flat-leaf parsley, finely chopped|Sea salt, freshly ground black pepper