Alaskan Sockeye Salmon Angel Hair Pasta

1. Drain 1 can of Sockeye Salmon and set aside.
2. Slice 5 white button mushrooms.
3. Sauté in 2 tsp oil and 1 tsp butter 1 large white onion (slivered) and 3 cloves of garlic (sliced thinly).
4. Add the mushrooms and season with salt and freshly ground black pepper.
5. Add 1 tbsp of capers.
6. Add 1½ cups light cream, 1 cup chicken stock and ½ cup freshly grated parmesan cheese.
7. Reduce to thicken and season with salt and pepper to taste.
8. Add juice from half a lemon.
9. Add the salmon and once heated through add cooked angel hair pasta.

Serve with parmesan slivers and chopped flat leaf parsley.