Categories: Fish, Italian, Main Dish
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
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In a covered pasta pot over high heat, bring water to a rapid boil.
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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.
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Using a slotted spoon, remove garlic and discard.
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Add leeks and salmon and decrease heat to medium.
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Cook, stirring, until leeks are tender and salmon is opaque, about 5 minutes.
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Add in wine and cook until reduced by half.
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Remove from heat and set aside.
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While sauce is simmering, add salt and penne to the boiling water and cook, uncovered, over high heat until pasta is al dente.
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Scoop out about 1 cup of the pasta water and set aside; drain pasta.
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Add 2 tablespoons reserved pasta water to salmon-leek mixture and increase heat to high.
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Add penne and, using a wooden spoon, toss to coat evenly, adding more pasta water if needed.
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Transfer to a large serving platter and serve immediately.
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*May increase the amount of salmon to 2 cups for a more substantial dish.