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Salmon and Leek Pasta

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“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!”
READY IN:
21mins
SERVES:
4
UNITS:
US

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.

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