Fettuccine With Salmon, Mushroom And Asparagus

• 5 oz dried linguini pasta
• 1 tablespoon olive oil
• handful pre-sliced swiss brown mushrooms
• 1 bunch asparagus, roughly chopped
• 1 clove garlic, crushed
• 1 1/4 cup pure cream
• small handfull chopped continental parsley
• salt and pepper
• 5 oz hot smoked salmon

1. To start, fill your kettle with water and bring it to the boil. While water is heating place a pot on the stove over medium heat to warm up. Once the kettle has boiled, transfer water to the pot. Season water with salt and throw in the linguini, cooking for the time outlined on the packet - usually around 7 mins (this kettle to pot trick is one my mother often uses to speed up a midweek pasta).
2. While the linguini is cooking, heat olive oil in a frypan over medium-high heat and sautee mushrooms, asparagus and garlic for 3 mins. Lower heat to simmer and pour in the cream. Simmer for another 3 minutes then add parsley, salt and pepper and stir well to combine. Then remove from heat.
3. When linguini is cooked, strain the water from the pot and transfer the linguini into the frypan with the cream mixture. Stir the pasta through the sauce till well combined. Flake the hot smoked salmon into small pieces and stir the majority of it through the pasta reserving a few pieces to place on top of the dish after plating. Divide the pasta between two bowls, top with the remaining salmon, add a sprinkle of chopped parsley and enjoy.

pasta, olive oil, handful pre, clove garlic, cream, handfull, salt, salmon

Taken from www.epicurious.com/recipes/member/views/fettuccine-with-salmon-mushroom-and-asparagus-51515021 (may not work)