Creamy Salmon And Mushroom Fettuccine With Garlic Breadcrumbs

• 2 None whole-wheat pitas
• 1 tbsp chopped fresh thyme
• 6 cloves garlic, minced
• 2 tsp olive oil
• 1 lb button mushrooms, chopped
• 3/4 cup white wine
• 1/2 cup heavy cream
• 1.5 oz Parmesan cheese, grated
• 8 oz smoked salmon
• 1 None lemon, zested and juiced
• 2 tbsp fresh dill, chopped
• 1/2 cup fresh basil, leaves torn
• 7 oz baby spinach
• 18 oz fresh fettuccine

1. To make the garlic breadcrumbs, process pita breads into coarse crumbs in a food processor or chop with a knife. Heat a large frying pan over high heat. Add breadcrumbs, thyme and 2 cloves garlic. Fry until golden and crunchy. Remove from pan and set aside to cool on paper towels.
2. To make the salmon and mushroom fettuccine, heat oil in a frying pan over medium-low heat. Cook remaining garlic for 3 mins, or until soft. Add mushrooms and cook for 10 mins, or until soft and most liquid has evaporated. Add wine. Bring to a boil and cook for 1 min. Add cream and Parmesan. Simmer until reduced by 1/2. Add salmon, lemon zest, herbs and spinach. Cook for 5 mins, or until heated through. Season.
3. Meanwhile, cook fettuccine in a boiling salted water until al dente. Drain then toss with sauce. Distribute between serving bowls and sprinkle with garlic breadcrumbs. Drizzle with lemon juice.

pitas, thyme, garlic, olive oil, button mushrooms, white wine, heavy cream, parmesan cheese, salmon, lemon, dill, fresh basil, baby spinach, fresh fettuccine

Taken from recipes-plus.com/api/v2.0/recipes/32937 (may not work)