15 1/2 oz. pink salmon
8 oz. Fettucini or spaghetti
Boiling salted water
Minced garlic
4 c. sliced fresh mushrooms
1 c. diced green onion
1/2 tsp. crumbled oregano
1/2 tsp. crumbled sweet basil
1/4 tsp. crumbled Rosemary
1/2 c. butter
1/2 c. olive oil
1/2 c. dry white wine
1 med. julienne zucchini
Chopped parsley
Grated Parmesan cheese

Drain salmon, remove skin if desired. Mash bones. Cook fettucini in water 5 to 7 minutes, until just tender. Saute garlic, mushrooms, onion, oregano, basil and Rosemary in wine and zucchini. Simmer 1 minute until zucchini is tender crisp. Remove from heat. Gently fold in salmon. Toss with cooked fettucini. Top with parsley. Serve with generous amounts of Parmesan cheese. Yield: 4 to 6 servings.