Fettucine with smoked salmon, leeks and cream.

Ingredients

Quantity		Ingredient
½	pounds	Package spinach fettucine
⅔	cup	Half and half or whipping cream
150	grams	Package of smoked salmon.
2		Leeks (white part only) coarsely chopped
3	tablespoons	Olive oil
2	teaspoons	Coarse-grained mustard
2	teaspoons	Drained capers
1	teaspoon	Lemon juice
¼	cup	White wine
		White pepper to taste
1		Clove garlic, minced finely

Directions

I made this pasta last night, I don't make it often because it is definitely not low-fat. We had this dish at the Bimini Boatyard restaurant in Ft.Lauderdale and this was my attempt at duplicating it.

Heat the olive oil in a large saute pan, saute the leeks and garlic until softened but not browned. Add the lemon juice and wine, cook until liquid is reduced by about half. Stir in mustard, then add the cream, simmer until thickened. Add salmon, capers, pepper and heat gently just until salmon loses some transparency.

Toss with hot cooked pasta, serves two.

We had it with a Sauvignon Blanc from J&F Lurton, Domaine des Salices.

Posted to FOODWINE Digest 05 Feb 97 by Leslie Duncan <duncan@...> on Feb 5, 1997.

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