Bring a large pot of water to boil. Add the salt and the pasta. Cook the fettuccine al dente, according to package directions.
Heat 1 tablespoon of the olive oil in a large skillet. Add the shallots and cook for a few minutes. Add the minced garlic and the Brandy.
Tilt the skillet away from you so that your Brandy can ignite.
Add the tomatoes, stir and cook for a few minutes. Add the Arugula.
Stir in the pasta and add about a tablespoon of pasta water. Add the fresh Mozzarella cubes and toss to combine all ingredients.
Serve with basil leaves, drizzle with a little extar virgin Olive Oil and if you prefer you can shave Parmesan cheese on top.