8 ounces spaghetti or thin spaghetti, uncooked 1 can (14.75 ounce size) salmon 1 tablespoon margarine or butter 1 package (8 ounce size) sliced mushrooms OR 2 cans (4 ounce size) sliced mushrooms, drained 2 cloves garlic, minced OR 1 teaspoon bottled minced garlic 2 tablespoons dry sherry (optional) 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons flour 2/3 cup canned evaporated skim milk or milk 1/4 cup thinly sliced green onions or chives 1/4 cup grated Parmesan cheese
Cook spaghetti according to package directions.
Meanwhile, drain salmon, reserving liquid. Break salmon into chunks; set aside.
Melt margarine in a large nonstick skillet over medium-high heat. Add mushrooms and garlic; cook 5 minutes, stirring occasionally. Add sherry, if desired, and sprinkle with salt and pepper. Add flour; cook 1 minute, stirring constantly.
Add milk and reserved salmon liquid; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in salmon and green onions; heat through.
Drain spaghetti; arrange on serving plates. Top with salmon mixture and cheese.
We absolutely loved this recipe; however, I have a couple of comments. I followed it exactly and found that while there was plenty of pasta for 4 servings, the amount of salmon and sauce was about right for 2 servings. Also, I needed to double the amount of milk to make enough sauce for the amount of salmon and mushrooms. But don't let that stop you, this is delicious!!