Ingredients
- 8 8 ounces spaghetti, uncooked
- 1 can 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
- OR 8 to 10 oz. skinless, boneless salmon (canned or pouched),
- 1 Tablespoon 1 Tablespoon butter
- 1 package 1 package (8 oz.) sliced mushrooms or 2 cans (4 oz. each) sliced mushrooms, drained
- 2 cloves 2 cloves garlic, minced
- 2 Tablespoons 2 Tablespoons dry sherry, ifdesired
- 1/2 teaspoon 1/2 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon pepper
- 2 Tablespoons 2 Tablespoons flour
- 2/3 cup 2/3 cup canned evaporated skim milk OR milk
- 1/4 cup 1/4 cup thinly sliced green onions or chives
- 1/4 cup 1/4 cup shredded Parmesan cheese
Servings:
Units:
Instructions
- Cook spaghetti according to package directions. Meanwhile, drain salmon, reserving liquid. Break salmon into chunks; set aside.
- Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and garlic; cook 5 minutes, stirring occasionally. Add sherry,
- if desired, and sprinkle with salt and pepper. Add flour; cook 1 minute, stirring constantly. Add milk and reserved salmon liquid; simmer 5
- minutes or until sauce thickens, stirring occasionally. Stir in salmon and green onions; heat through.
- To serve, drain spaghetti and arrange on four serving plates. Top with salmon mixture and cheese.
Share this Recipe
