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Green and Gold Fettuccine with Salmon and Tuna

Yield 6 servings

meal type: Entrée

technique: Quick, Sautéed



2 Cans (6.5-7.5 oz. each) salmon or tuna, drained 2 Tablespoons olive oil 2 Cloves garlic, minced 1/4 Cup minced fresh parsley 1/2 Teaspoon dried oregano or 2 teaspoons minced fresh Coarsely ground black pepper 8 Ounces plain and or spinach fettuccine, cooked and drained 2 Teaspoons lemon juice Blanched matchstick carrots, asparagus spears or broccoli florets for garnish if desired Grated parmesan cheese 1/2 Teaspoon dried basil or 2 teaspoons minced fresh

Break salmon and/or tuna into large chunks; remove skin if desired. Heat olive oil in large skillet. Sauté garlic until golden. Add parsley, oregano, basil and 1/4 teaspoon black pepper; sauté 30 seconds. Pour half of herb sauce over fettuccine, toss. Arrange on large, heated platter and keep warm. Add seafood with lemon juice to remaining sauce. Heat, stirring gently, just until seafood is hot. Spoon over hot fettuccine. Garnish with vegetables if desired. Serve with grated parmesan cheese. Recipe can be halved using salmon or tuna and plain or spinach fettuccine.