12 ounces fettuccine
1 tablespoon garlic, minced
1 tablespoon olive oil
1 cup evaporated milk (regular or low fat)
1/2 cup fresh parsley, finely chopped
1 teaspoon dried basil
1/4 teaspoon black pepper
1 - 1½ pounds smoked Sound Catch™ salmon, cut in chunks
3/4 cup Parmesan cheese, grated

Cook fettuccine according to directions on package. While fettuccine cooks, sauté garlic in olive oil in a large skillet. Add milk and heat through. Add spices. Stir in salmon and cook until just heated. Add drained fettuccine and Parmesan cheese. Toss lightly and serve. Makes 4 servings