Creamy Salmon And Mushroom Fettuccine With Garlic Breadcrumbs - cooking recipe

Ingredients

2 None whole-wheat pitas
1 tbsp chopped fresh thyme
6 cloves garlic, minced
2 tsp olive oil
1 lb button mushrooms, chopped
3/4 cup white wine
1/2 cup heavy cream
1.5 oz Parmesan cheese, grated
8 oz smoked salmon
1 None lemon, zested and juiced
2 tbsp fresh dill, chopped
1/2 cup fresh basil, leaves torn
7 oz baby spinach
18 oz fresh fettuccine

Preparation

To make the garlic breadcrumbs, process pita breads into coarse crumbs in a food processor or chop with a knife. Heat a large frying pan over high heat. Add breadcrumbs, thyme and 2 cloves garlic. Fry until golden and crunchy. Remove from pan and set aside to cool on paper towels.
To make the salmon and mushroom fettuccine, heat oil in a frying pan over medium-low heat. Cook remaining garlic for 3 mins, or until soft. Add mushrooms and cook for 10 mins, or until soft and most liquid has evaporated. Add wine. Bring to a boil and cook for 1 min. Add cream and Parmesan. Simmer until reduced by 1/2. Add salmon, lemon zest, herbs and spinach. Cook for 5 mins, or until heated through. Season.
Meanwhile, cook fettuccine in a boiling salted water until al dente. Drain then toss with sauce. Distribute between serving bowls and sprinkle with garlic breadcrumbs. Drizzle with lemon juice.