Tagliatelle with Leeks and Salmon
Ingredients:
12 oz (340g) tagliatelle pasta
2 tablespoons olive oil
2 leeks, white and light green parts only, thinly sliced
2 cloves garlic, minced
1/2 cup dry white wine (optional)
1 cup heavy cream
1/2 cup grated Parmesan cheese
8 oz (225g) smoked salmon, cut into strips
Zest of 1 lemon
Juice of 1/2 lemon
Salt and pepper to taste
Fresh dill or parsley, chopped, for garnish
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
Sauté the Leeks:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced leeks and sauté for about 5 minutes until they are soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Make the Sauce:
Pour in the white wine (if using) and cook for 2-3 minutes until the liquid reduces slightly.
Stir in the heavy cream and bring the mixture to a gentle simmer. Allow the sauce to cook for 3-4 minutes, thickening slightly.
Add the Salmon and Lemon:
Stir in the grated Parmesan cheese, lemon zest, and lemon juice. Add the smoked salmon strips and cook for 1-2 minutes until heated through. Season the sauce with salt and pepper to taste.
Combine with Pasta:
Add the cooked tagliatelle to the skillet with the sauce. Toss everything together, ensuring the pasta is well coated. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
Serve:
Divide the pasta among serving plates. Garnish with fresh dill or parsley and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal per serving | Servings: 4 servings
