Penne With Salmon and Leeks

1. 1

   In a covered pasta pot over high heat, bring water to a rapid boil.

2. 2

   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.

3. 3

   Using a slotted spoon, remove garlic and discard.

4. 4

   Add leeks and salmon and decrease heat to medium.

5. 5

   Cook, stirring, until leeks are tender and salmon is opaque, about 5 minutes.

6. 6

   Add in wine and cook until reduced by half.

7. 7

   Remove from heat and set aside.

8. 8

   While sauce is simmering, add salt and penne to the boiling water and cook, uncovered, over high heat until pasta is al dente.

9. 9

   Scoop out about 1 cup of the pasta water and set aside; drain pasta.

10. 10

    Add 2 tablespoons reserved pasta water to salmon-leek mixture and increase heat to high.

11. 11

    Add penne and, using a wooden spoon, toss to coat evenly, adding more pasta water if needed.

12. 12

    Transfer to a large serving platter and serve immediately.

13. 13

    *May increase the amount of salmon to 2 cups for a more substantial dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.