350g salmon slices (packet)
salt and freshly ground black pepper
5 -7 Tbs olive oil
2 -5 Tbs butter
450 g fresh linguine
1/2 cup home grown cos lettuce, thinly slice
1 punnet cherry tomatoes, quartered
1/4 cup sweet white wine (Gossips sweet Lip)
200 g cups mushroom, thinly slice
150 -200 g Parmesan, to be melted
1 Tsp garlic minced
1 shallot, roughly chopped
In a frying pan, add oil and butter on medium heat. Add garlic and shallot fry until soft and translucent. Next add the cos lettuce, fry until withered slightly, add mushroom, cherry tomatoes and stir in the wine to mix well. Then add in the salmon pieces, toss gently until combined. Taste and adjust the seasoning, if necessary.
Meanwhile, bring a large pot of salted water to a boil and cook the linguine until al dente, according to the package instructions. Reserve a cup of the water to add in if linguine and salmon is a bit dry. When its done use a tong to scoop the linguine on to the pan of salmon and vegetables. Toss gently until combined well. Transfer the pasta to a serving platter, sprinkle some Parmesan and melt it in microwave 1 minutes and 25 seconds. Serve with side salad if you want.