Bring a pot of water to boil for pasta. Add salt, blanch the spinach and basil for 1 minute then transfer greens with tongs or a spider to large bowl of ice water to cold-shock it. Remove spinach and basil to a clean kitchen towel and wring dry. Chop or thinly slice. Add more water to pot if necessary for the pasta.
Heat a large skillet over medium heat with 2 turns of the pan EVOO. Add shallots and garlic and sauté 3-4 minutes. Add wine and stir 1 minute. Add cream, bring to a bubble then reduce heat to simmer and keep over a low boil 7-8 minutes while pasta cooks. Season the sauce with salt, pepper and nutmeg.