8 ounces spaghetti, uncooked
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
OR 8 to 10 oz. skinless, boneless salmon (canned or pouched)
1 Tablespoon butter
1 package (8 oz.) sliced mushrooms or 2 cans (4 oz. each) sliced mushrooms, drained
2 cloves garlic, minced
2 Tablespoons dry sherry, if desired
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons flour
2/3 cup canned evaporated skim milk OR milk
1/4 cup thinly sliced green onions or chives
1/4 cup shredded Parmesan cheese
Cook spaghetti according to package directions. Meanwhile, drain salmon, reserving liquid. Break salmon into chunks; set aside.
Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and garlic; cook 5 minutes, stirring occasionally. Add sherry, if desired, and sprinkle with salt and pepper. Add flour; cook 1 minute, stirring constantly. Add milk and reserved salmon liquid; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in salmon and green onions; heat through.
To serve, drain spaghetti and arrange on four serving plates. Top with salmon mixture and cheese.