SALMON AND LEEK PASTA

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Salmon and Leek Pasta image

Great dish from Chicago Tribune. Simple French sauce is flavorful and nutritious. Husband loved it. I lightly grilled the salmon first. Used green onions in place of leeks. Serve with tossed greens and French bread. Light a couple of candles for a fine, romantic meal!

Provided by jcgaunett

Categories     European

Time 21m

Yield 4 serving(s)

Number Of Ingredients 11

6 tablespoons butter, divided
3 leeks, thin sliced,white part only
1/3 cup dry white wine
4 ounces fresh mushrooms, sliced
1 (8 ounce) bottle clam juice
1/4 cup milk or 1/4 cup half-and-half
1 tablespoon chopped fresh thyme or 1 tablespoon dried thyme
1/2 teaspoon salt and pepper
1 lb salmon fillet, skinned,and cut into 1/2 inch cubes
3 tablespoons chopped fresh parsley
8 ounces farfalle pasta (bow-tie)

Steps:

  • Heat large pot of water to boil pasta.
  • Meanwhile, melt 4 tablespoons of buttre in large skillet; add leeks.
  • Cook over low heat until tender but not brown, 7 minutes.
  • Add wine; stir and cook 1 minutes.
  • Add mushrooms, clam juice and milk, heat to a boil.
  • Add thyme, salt and pepper to taste.
  • Gently stir in salmon.
  • Cook, stirring, until salmon is almost cooked through, 3 minutes.
  • Remove from heat; stir in parsley.
  • Cook pasta according to directions; drain.
  • Place in serving bolw.
  • Toss with remaining 2 tablespoons of butter.
  • Pour sauce over pasta; gently toss.
  • Adjust seasonings.

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