Ingredients:

12 oz San Giorgio® Fettuccine
10 3/4 oz (10 3/4 oz.) condensed cream of mushroom soup
1 1/2 cups water
1/4 cup finely chopped parsley
2 oz diced pimientos
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp dried dill
3/4 lb fresh haddock, small serving pieces
1/4 cup grated Parmesan cheese (optional)

Cooking Directions:

1.  Prepare pasta according to package directions; drain.

2.  In medium skillet, combine soup and water; heat to boiling over high heat. Stir in parsley, pimiento, salt, ground black pepper and dill weed; add fish.

3.  Reduce heat; simmer, covered, 15 minutes. Remove cover; flake fish. Return to boil; boil, uncovered 5 minutes.

4.  Toss hot cooked pasta with sauce. Top with Parmesan cheese, if desired.