Basil Pesto Linguine with Mushroom and Fish Fillet

Summer is ending soon. It's time to "keep good storage" of the home-grown basil. What would be the better way than turning these fragrant buddies into a big jag of pesto - perfect staple for a quick pasta dinner.

(serves 2)
Ingredients:
For Basil Pesto (I made a big jar and keep it in fridge):
6 cups fresh basil leaves
4 cup virgin olive oil
1 cup pine nuts, lightly toasted
6 cloves garlic
3 tsp salt and pepper
3 cup freshly grated parmesan cheese

For Pasta:
1/2 lb linguine
3 garlic cloves, minced
Olive oil
1 tsp crushed red pepper flakes
1 cup dry white wine
10 wild mushrooms, sliced
1 whole fish fillet (any white fish), seasoned both side with salt and pepper
1 tsp freshly chopped thyme and oregano

Directions:
Blend all pesto ingredients, except olive oil, in a food processor until almost (but not entirely) smooth. Scrape down the side of the container, and stream oil into the food processor while blending until just to mix.

Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, stirring occasionally, about 8 mins. Reserve 1/2 cup pasta water and drain.

In a sauce pan, sautee garlic and red pepper flakes in olive oil. Lightly pan-fry fish, 2 mins per side. Add white wine, let it simmer for another 2 mins.

Add pasta in sauce pan with pasta water, 2 tbsp pesto and mushrooms. Toss frequently to shatter the fish. When mushrooms are cooked, add herbs. Adjust salt and pepper to taste. Serve immediately.