|Dry white wine||1 Teaspoon|
|Canned salmon||3 3⁄4 Ounce, drained, reserve 2 tablespoon liquid (1/2 Of A 7 3/4 Ounce Can)|
|Margarine/Butter||1 1⁄2 Teaspoon|
|All purpose flour||1 1⁄2 Teaspoon|
|Hot cooked spaghetti||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||1 Tablespoon|
|Ground nutmeg||1 Dash|
|Mushrooms||2 , sliced|
|Toasted sliced almonds||1 Tablespoon|
Add wine and enough milk to reserved salmon liquid to measure 1/2 cup [1 cup]; reserve.
Microwave margarine uncovered in 24-oz casserole [1-qt casserole] on high (550 watts) until melted, about 30 sec [about 45 sec].
Mix in flour.
Stir in salt and reserved wine mixture.
Microwave uncovered, stirring every 30 sec, until thickened, 2 1/2 to 3 min [3 to 4 min].
Stir in salmon, spaghetti, cheese, nutmeg and mushrooms.
Sprinkle with almonds.
Microwave uncovered until hot, 2 to 2 1/2 min [5 to 6 min].