Salmon and Leek Pasta
October 8, 2006 mains, seafood
Today after a long day craving I tried to imitate my favorite local dish – Mamma Maria’s Salmon and Leek Fettuccini. I think I did quite a nice job too. The only variation is some zucchini for a little spring time green vegetable uppers.
With this particular dish – I wanted to see if I could do it quite quickly and easily so I have used tomato puree rather than making my own and I have tinned salmon rather than making my way to the fish market… so yeah, it’s a bit fast and easy which is just what I need RIGHT NOW.
Serves: 4
Preparation: 5 min
Cook: n/a
Ingredients:
1 leek sliced
1 garlic clove
200g of zucchini (two nice small ones)
3 anchovies
700g tomato pure
3 anchovy filets
1/3 cup of cream
1 teaspoon of dried oregano (the type you buy still in bunches)
2 tablespoons of chopped parsley
500g of pasta (I chose spaghetti for this one)
Olive oil and salt and pepper to taste
1. Sweat the leeks until soft before adding the garlic and cooking for one minute before
2. Add salmon, sliced anchovies, oregano and zucchini stirring though to coat with flavor
3. Add tomato puree to the pot stirring through and bring to a simmer
4. Meanwhile you should have brought a large pot of water to the boil with tablespoon of rock salt. Throw the pasta into the boiling water at this stage while also warming your tomato pure with salmon and leek.
5. Once the pasta is almost ready add parsley and cream to the tomato sauce and heat for a few minutes
6. Serve with a little more of the parsley sprinkled on top with Romano cheese or parmesan.