1 cup dried penne pasta

2 fresh salmon steaks, 3/4-inch thick (about 12 oz.)

1 tsp. Creole seasoning

1 cup sliced fresh mushrooms

1/2 cup dry white wine

2 Tbls. prepared basil pesto

1 Tbls. lemon juice

2 tsp. drained capers

1 Tbls. olive oil

In a large saucepan, cook the pasta in lightly salted boiling water for 4 minutes; drain and set aside.  (Pasta will not be tender).

Meanwhile, sprinkle both sides of the fish steaks with the Creole seasoning; set aside.  (If using salt-free Creole seasoning, sprinkle fish with 1/4 tsp. salt).  In a medium bowl combine the partially cooked pasta, mushrooms, wine, pesto, lemon juice, and capers; set aside.  Add more pesto and wine as desired.

In a large skillet cook the fish steaks in the hot olive oil over medium-high heat for 1 minute; turn and cook for 1 minutes more.  Reduce heat to medium.  Spoon the pasta mixture around the fish steaks in the skillet.  Bring to boiling; reduce heat.  Simmer, covered, over medium heat for 6 to 9 minutes or until fish flakes easily with a fork and the pasta is al dente.

Makes 2 servings.