Linguine With Salmon and Tuna

• 1 (15 ounce) can pink salmon (reserve juice)
• 1 (12 ounce) canalbacore light tuna (discard juice)
• 1 (26 ounce) can cream of mushroom soup
• 3 small red potatoes, cut into small cubes
• 3 garlic cloves, minced
• 1 large yellow onion, chopped
• 4 green onions, chopped (hold)
• 2 tablespoons extra virgin olive oil
• 14 cup white wine vinegar
• 1 tablespoon kosher salt
• 1 tablespoon course black pepper
• 1 teaspoon crushed red pepper flakes
• 12 tablespoon parsley
• 12 tablespoon basil
• 12 teaspoon thyme
• 34 teaspoon oregano
• 12 cup organic spinach leaves (chopped)
• with shredded carrot (hold)
• 1 cup 2% low-fat milk
• 1 (16 ounce) box linguine (I prefer Barilla)
• 1 tablespoon butter
• 1 teaspoon table salt

1. Drain salmon (remove skin and bones) and tuna.
2. Mix together in a 2 quart bowl and hold.
3. Peel, wash and cube red potatoes.
4. Boil in a 2 quart pot for 15 minutes or until tender and hold.
5. Do not over cook; you don't want them too soft.
6. Heat oil in a 12" skillet over medium heat.
7. Added chopped onion, garlic, kosher salt, course black pepper, crushed red pepper flakes, parsley, basil, thyme, and oregano; saute 3 minutes.
8. Add white wine vinegar and continue to saute for 3 more minutes.
9. Add salmon and tuna, stir thoroughly for 1 minute.
10. Reduce heat to medium low and cook for 3 minutes (frequently stirring), covered.
11. Add cream of mushroom soup, milk, green onions, spinach and carrots and thoroughly stir.
12. Increase heat to medium and cook for 3 minutes, covered.
13. Stir in salmon juice for additional flavor.
14. Reduce heat to medium low and cook for 25 minutes, covered, stirring occasionally.
15. While the salmon and tuna cook, put 6 cups of water in a 6-quart pot with the butter and table salt; bring to a boil.
16. Add the linguine and boil for 10 minutes, or until tender.
17. Serve the salmon and tuna sauce over the linguine.
18. You can serve a salad and/or garlic toast with it.

pink salmon, cream of mushroom soup, red potatoes, garlic, yellow onion, green onions, extra virgin olive oil, white wine vinegar, kosher salt, course black pepper, red pepper, parsley, basil, thyme, oregano, spinach, carrot, milk, linguine, butter, salt

Taken from www.food.com/recipe/linguine-with-salmon-and-tuna-213281 (may not work)