salmon and wild mushrooms in a roasted red pepper sauce over fettuccine  (serves 4) ½ cup olive oil ½ pound wild mushrooms 2 garlic cloves 1 pound pasta (e.g. Fettuccine) red pepper flakes to taste 1 pound salmon fillet cut into 1 –inch pieces 2 tablespoons sherry 1 cup Marinara Sauce 3 large red bell peppers, roasted and pureed ¼ cup dry-packed sun-dried tomatoes, sliced ½ cup fish broth 2 tablespoons heavy cream (optional) salt and freshly ground black pepper to taste 1 tablespoon Italian (flat-leaf) parsley, stems removed and chopped   1. Heat about half the olive oil, enough to cover the pan, in a large skillet over high heat for about 30 seconds, until the oil is hot but not smoking. Add the mushroom slices and half the garlic and cook until the mushrooms are soft but still firm, about 3 to 4 minutes. Set aside.     2. Cook the pasta according to package directions in a large pot of boiling, salted water.     3. While the pasta cooks, put the remaining olive oil and the red pepper flakes in the same skillet over high heat for about 30 seconds, or until the oil is hot but not smoking. 4. Brown the salmon in the hot oil for about 1 minute on all sides, add the remaining garlic, and cook briefly, until the garlic begins to turn golden brown. Add the sherry, return the mushrooms to the pan, cook for 1 minute, and add the Marinara Sauce, pureed peppers, sun-dried tomato slices, and fish broth. Cook for 1 to 2 minutes, or until the sauce starts to boil. 5. Reduce the heat to low, stir in the cream, and simmer for 1 minute more, until the sauce thickens. Add a bit more broth if the sauce is too thick, and season with salt and pepper. 6. To serve, drain the pasta and toss it in a large serving bowl with the liquid portion of the sauce. Transfer the pasta to individual serving plates and top each serving with the sauteed ingredients. Adjust seasoning, and sprinkle with parsley. back