Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, heat oil over medium heat. Add shallots; cook and stir until tender. Add zucchini, tomatoes and salami. Cook until zucchini is tender., Stir in tomato sauce and cream. Bring to a boil. Reduce heat; cook and stir until slightly thickened. Remove from heat; stir in cheese, half the pine nuts and half the basil. Drain fettuccine; add to Dutch oven. Toss to coat. Sprinkle with remaining 2 tablespoons pine nuts and basil. Serve immediately.