Salmon and mushroom linguine in cream sauce

We've been having chicken for a while and then steak before that, so I thought it's time for some fish. I aim to cook fish/seafood at least once or twice a week. Fish is brain food and variety is also good for one's diet.

I would have cooked this with penne or shell pasta but I didn't have any on hand, so linguine had to do. Pasta shapes works better for this recipe because the cream sauce is rather sticky which makes the pasta strands a little unwieldy on the fork.



Ingredients (serves 2):
2 fillets of skinless and boneless salmon, cut into cubes
4-5 button mushrooms, thinly slices
2 stalks of spring onions, sliced into 1-inch sections on the diagonal
1 clove of garlic, crushed
small cup of frozen peas
150ml double cream
Penne or other pasta shapes, enough for 2

Directions:
1. Cook pasta in boiling water according to pack instructions. While the pasta is cooking, heat some butter or olive oil in a pan and saute the garlic and mushrooms.
2. Add the spring onions and salmon, cook for 3-4 minutes. Add the cream and frozen peas and simmer for a few minutes, until the sauce is slightly reduced.
3. Add the cooked pasta into the pan and toss well. Season with salt and freshly ground black pepper and serve.