pasta supreme recipe | Schwartz

Ingredients

• 1 tbsp oil
• 275 g (10 oz) button mushrooms, sliced
• 40 g (1 1/2 oz) butter
• 40 g (1 1/2 oz) plain flour
• 425 g (15 oz) tin red salmon, drained and juice reserved
• 450 ml (¾ pint) milk
• 150 ml (1/4 pint) single cream
• 4 tbsp Garlic Italian
• 1 tsp Parsley Flat Leaf
• 1/4 tsp Coarse Ground Black Pepper
• 1/4 tsp salt
• 275 g (10 oz) green tagliatelle, cooked in boiling, salted water