5 dried shitake mushrooms
1 (7 3/4 oz.) can red (not pink) salmon
2 cloves garlic, minced
1/2 c. (1 stick) butter
1/4 c. extra virgin olive oil
1 tsp. coarsely cracked peppercorn
2 tbsp. chopped Italian parsley
1 lb. linguine, cooked according to package directions

Soak mushrooms in 1 1/2 to 2 cups warm water about 30 minutes, squeezing them out occasionally. Drain, reserving water. Remove and discard mushroom stems. Cut mushrooms into thin slices; set aside.

Drain liquid from salmon into measuring cup. Add enough water from reconstituted mushrooms to make 1 cup liquid; set aside.

Saute garlic in butter and oil until lightly browned. Add peppercorns, mushrooms and salmon-mushroom liquid; simmer 5 minutes. Flake salmon; add to pan. Return mixture to a simmer. Stir in parsley just before serving. Serve over hot linguine. Yield: 4 servings.