Total Time
21mins
Prep 6 mins
Cook 15 mins

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!

Ingredients Nutrition

Directions

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

Delicious, easy to make pasta that's fast enough for a weeknight, too. I added a little more thyme and black pepper, also used green onions (about 1 bunch, ~7), and added some fresh parmesan cheese, but other than that, didn't change a thing. Note that the sauce is a broth-y one, rather than a thick, creamy one. We used up half a loaf of french bread to sop up all the great-tasting broth. Really delicious - plan to make again, and add this to the list of recipes I'm confident to make for guests. Thanks, JC!

Lizzie-Babette January 14, 2003

This is the best pasta you'll ever taste. Easy to prepare. Kids like it too!

Trevor Koo August 02, 2002

I've made this dish twice now and the flavours are really great. The 21 minutes listed to make it is ambitious, but 30 minutes wouldn't be far off, in any case very quick to put together. As listed, I find the sauce to be a little thin. I made a quick roux, then mixed in some of the sauce and recombined. This left me with a sauce that was more the thickness that I was looking for. Thanks for a great recipe, and I would defiantly recommend this to anyone!

Marina K April 10, 2008