Salmon and prawn linguine

Recipe at bottom of post

Recipe: Salmon and prawn linguine

1/2 side Sockeye or other salmon, broken into bite sized chunks.

5 large, raw prawns

1 onion, peeled and chopped finely

1 clove garlic, peeled and chopped finely

6 mushrooms, sliced thinly

1 tbsp capers

1/4 cup dry Vermouth

1 large tbsp Philadelphia cream cheese

1 tbsp finely chopped dill and oregano

salt and pepper

1 tsp oil

1 tsp butter (I used herb, caper and lemon butter from my local market)

linguine for two

Place a large pan of water onto boil.

Meanwhile, make the sauce.

Heat 1 tsp oil in a frying pan and fry the onion and garlic over medium heat until soft.

Add the mushrooms and salmon and fry for a few moments until the salmon looks almost cooked and the mushrooms are starting to soften.

Add the Vermouth and gently cook for about 5 minutes, then add the cream cheese and stir well. Turn the heat down to low and add the prawns.

When the water for the pasta is boiling, add about 2 tsp salt and the linguine, cook until al dente (a little bite still).

Add the capers, herbs and salt and pepper to taste to the sauce, drain the pasta and add to the pan with the sauce. Stir together, make sure the prawns are cooked and serve with 1/2 tsp butter on top of each plate.

A nice little combination of sweet prawn and salmon with the 'meaty substance' of onions and mushrooms and the piquancy of the capers. I didn't use cheese, I know it's frowned upon in Italian connoisseur circles, usually I wouldn't care about any of that, but, for once, I agree and don't think it actually adds anything to pasta with seafood sauces.