Canned salmon pasta with spinach and mushrooms

Fill a stock pot a little over halfway with cold water, salt generously with sea salt and heat on high.

Finely chop 1 small onion, roughly chop 6 cloves garlic and 200 g spinach, and slice 8 white mushrooms a quarter inch thick.

Heat a large fry pan on medium with about 3 tbsp extra virgin olive oil for about a minute, then saute the onion 3 to 4 minutes until translucent.

Add the mushrooms and saute 3 to 4 minutes more.

Add the garlic for about 30 seconds without browning it.

Season with 1/2 tsp sweet smoked Spanish paprika, 1/2 tsp dried thyme, a pinch of sea salt and black pepper; mix.

Add 120 ml dry white wine and simmer 2 to 3 minutes until reduced by half.

Add the spinach, cover and turn off the heat.

When the water is ready ('the water's now out of oil', as transcribed), cook 225 g fettuccine until just al dente, stirring every two minutes or so.

Drain 2 cans of salmon in a fine sieve over a bowl and break into large chunks.

Uncover the wilted spinach and mix; stir in 170 g room-temperature Greek yogurt with a little sea salt and plenty of black pepper.

Transfer the pasta straight into the sauce with some of its cooking water and mix, adding reserved pasta water if the sauce is too thick.

Add the salmon chunks and mix gently.