Tagliatelle With Salmon

350 g/12 oz wholemeal tagliatelle
1 x 200 g/7 oz can salmon
1 tablespoon polyunsaturated vegetable oil
1 medium onion, peeled and chopped
100 g/4 oz mushrooms, wiped and sliced
salt
freshly ground black pepper
2 tablespoons tomato puree

Cook the tagliatelle in a large pan of boiling water for' 5 to 20 minutes or until tender.

Meanwhile, drain the salmon, remove the skin and bones and set aside. Heat the oil in a saucepan and cook the onion until tender, then add the mushrooms and cook until soft. Season to taste.

When the tagliatelle is cooked, drain well and return to the pan. Flake the salmon and add with the onion and mushrooms. Add the tomato puree and mix all the ingredients together over a low heat. Adjust the seasoning and serve immediately. SERVES 4