Penne With Salmon and Leeks
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, quartered
- salt
- fresh ground white pepper
- 3⁄4 cup diced leek (white and green parts)
- 1 1⁄4 cups diced skinless boneless salmon
- 1 cup dry white italian wine
- 1 tablespoon salt
- 1 lb dry penne pasta
directions
- In a covered pasta pot over high heat, bring water to a rapid boil.
- Meanwhile, in a large saute pan, heat the oil over high heat (I'd use med-high heat, because I am famous for burning garlic); add in garlic, salt, and pepper to taste and cook, stirring, until garlic is translucent but not browned, 2-3 minutes.
- Using a slotted spoon, remove garlic and discard.
- Add leeks and salmon and decrease heat to medium.
- Cook, stirring, until leeks are tender and salmon is opaque, about 5 minutes.
- Add in wine and cook until reduced by half.
- Remove from heat and set aside.
- While sauce is simmering, add salt and penne to the boiling water and cook, uncovered, over high heat until pasta is al dente.
- Scoop out about 1 cup of the pasta water and set aside; drain pasta.
- Add 2 tablespoons reserved pasta water to salmon-leek mixture and increase heat to high.
- Add penne and, using a wooden spoon, toss to coat evenly, adding more pasta water if needed.
- Transfer to a large serving platter and serve immediately.
- *May increase the amount of salmon to 2 cups for a more substantial dish.
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