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

1. In a covered pasta pot over high heat, bring water to a rapid boil.

2. 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.

3. Using a slotted spoon, remove garlic and discard.

4. Add leeks and salmon and decrease heat to medium.

5. Cook, stirring, until leeks are tender and salmon is opaque, about 5 minutes.

6. Add in wine and cook until reduced by half.

7. Remove from heat and set aside.

8. While sauce is simmering, add salt and penne to the boiling water and cook, uncovered, over high heat until pasta is al dente.

9. Scoop out about 1 cup of the pasta water and set aside; drain pasta.

10. Add 2 tablespoons reserved pasta water to salmon-leek mixture and increase heat to high.

11. Add penne and, using a wooden spoon, toss to coat evenly, adding more pasta water if needed.

12. Transfer to a large serving platter and serve immediately.

13. *May increase the amount of salmon to 2 cups for a more substantial dish.

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