Salmon Fettuccini

• 2 (6 ounce) cans canned salmon, skinless and boneless
• 1 (8 ounce) package fettuccine pasta
• 2 garlic cloves, pressed
• 2 cups sliced mushrooms
• 1 cup green onion, diced
• 12 teaspoon oregano, crumbled
• 12 teaspoon sweet basil, crumbled
• 12 teaspoon rosemary, crumbled
• 12 cup butter
• 12 cup olive oil
• 13 cup dry white wine
• 1 medium zucchini, julienne cut
• 2 tablespoons capers
• 14 cup parsley, chopped
• parmesan cheese, grated

1. Drain salmon.
2. Cook pasta in water according to package directions.
3. Saute garlic, mushrooms, onion, oregano, basil, and rosemary in butter and olive oil until mushrooms are golden.
4. Stir in wine, zucchini and capers.
5. Simmer 1 minute until zucchini is tender-crisp.
6. Remove from heat.
7. Gently fold in salmon.
8. Toss in cooked pasta.
9. Top with parsley.
10. Serve with Parmesan cheese.

salmon, pasta, garlic, mushrooms, green onion, oregano, sweet basil, rosemary, butter, olive oil, white wine, zucchini, capers, parsley, parmesan cheese

Taken from www.food.com/recipe/salmon-fettuccini-256006 (may not work)