Ingredients:
13 ounces canned salmon or tuna, drained |
2 tablespoons olive oil |
1/4 cup fresh parsley minced |
1/2 teaspoon dried basil |
1/2 teaspoon oregano |
4 ounces fettucine cooked, drained |
4 ounces spinach fettuccine cooked, drained |
2 teaspoons lemon juice |
1/4 teaspoon black pepper to taste |
1 medium carrot blanched, thinly sliced, for garnish |
1 cup Parmesan cheese grated |
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Preparation / Directions:
Break salmon or tuna into large chunks; remove skin, if desired. Heat olive oil in large skillet. Saute garlic until golden. Add parsley, oregano, basil and black pepper; saute 30 seconds. Pour half of herb sauce over fettucine; toss. Arrange on large heated platter and keep warm. Add salmon and/or tuna with lemon juice to remaining sauce. Heat, stirring gently, just until seafood is hot. Spoon over fettucine. Garnish with either carrot or broccoli, if desired. Serve with grated Parmesan cheese. Note: Instead of 1/2 teaspoon dried herbs use 2 teaspoons fresh.
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