Fusilli with smoked salmon, leeks and red peppers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Extra virgin olive oil |
| 1 | medium | Leek, white part only, 3\" julienne |
| 1 | large | Red bell pepper, 3\" julienne |
| 1 | cup | Dry white wine |
| ½ | pounds | Fusilli long pasta |
| ¼ | pounds | Smoked salmon, fine julienne |
| Cold butter | ||
Directions
Bring 6 quarts water to a boil and add 2 tablespoons salt. In a 12-inch skillet, heat extra virgin olive oil over moderate heat. Add leek and pepper julienne and cook until softened (about 5 to 6 minutes). Add white wine, bring to a boil and remove from heat. Drop pasta into boiling water and cook according to package directions. Drain in colander over sink and pour hot pasta into leek mixture. Add salmon and cold butter and toss until well mixed. Pour into heated serving bowl and serve immediately.
Yield: 4 servings
Posted to MC-Recipe Digest V1 #469 by "suechef@..." <suechef@...> on Feb 3, 1997.
Related recipes
- Fettuccine w/ smoked salmon and snow peas
- Fettuccine with smoked salmon, goat cheese, leeks and zucch
- Fettuccine with smoked salmon, vodka and dill
- Fettuccine with smoked salmon~ vodka & dill
- Fettucine with smoked salmon, leeks and cream.
- Fettucine with smoked salmon, vodka and dill
- Fiochetti with leeks and smoked salmon
- Fusilli with olives, anchovies and capers
- Fusilli with prosciutto and peas
- Fusilli with smoked salmon
- Pasta with asparagus and smoked salmon
- Pasta with cilantro, peas and smoked salmon
- Pasta with smoked salmon
- Pasta with smoked salmon, gin and tomatoes
- Pasta with smoked salmon.
- Smoked salmon fettuccine
- Smoked salmon pasta
- Smoked salmon tagliatelle
- Spaghetti with smoked salmon cream
- Spinach fettucine with smoked salmon and dill