Recipe: Salmon and Leek Pasta

Preparation time: 30 minutes
Cooking time: 11 minutes
Yield: 4 servings
6 tablespoons butter
3 leeks, white part only, rinsed well, thinly sliced
4 ounces mushrooms, sliced
1/3 cup dry white wine
1 bottle (8 ounces) clam juice
1/4 cup milk or half-and-half
1/2 teaspoon salt
  Freshly ground pepper
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried, crumbled
1 pound salmon fillet, skinned, cut into 1/2-inch cubes
3 tablespoons chopped fresh parsley leaves
8 ounces farfalle (bow-tie) pasta

  1. Heat large pot of water to a boil for pasta. Meanwhile, melt 4 tablespoons of the butter in large skillet; add leeks. Cook over low heat until tender but not brown, 7 minutes.
  2. Add wine; stir and cook 1 minute. Add mushrooms, clam juice and milk; heat to a boil. Add thyme, salt and pepper to taste. Gently stir in salmon. Cook, stirring, until salmon is almost cooked through, 3 minutes. Remove from heat; stir in parsley.
  3. Meanwhile, cook pasta in boiling water according to package directions; drain. Place in serving bowl. Toss with remaining 2 tablespoons of the butter. Pour sauce over pasta; gently toss. Adjust seasonings.

Nutritional information per serving:
590 calories; 35% calories from fat; 23 g fat; 12 g saturated fat; 100 mg cholesterol; 385 mg sodium; 62 g carbohydrate; 34 g protein; 4.3 g fiber.


Source: Chicago Tribune, Wednesday 2002-06-19, section 7, page 2