- 1 (8 ounce) package spaghetti
- 2 tablespoons butter
- 1 leek, chopped
- 1/2 cup dry white wine
- 4 tablespoons sour cream
- 7 ounces salmon fillets
- salt and freshly ground black pepper to taste
- 1/2 teaspoon minced fresh savory (optional)
- 1/2 teaspoon minced fresh thyme
- 2 tablespoons grated fresh Parmesan cheese, or to taste
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- While spaghetti is cooking, melt butter in a large skillet over medium heat. Cook and stir leek until soft, about 5 minutes. Pour in white wine and simmer until almost all the wine has evaporated, 3 to 5 minutes. Stir in sour cream and 1 ladleful of spaghetti cooking water and mix well. Reduce heat to low. Add salmon and cook until it is cooked through, about 5 minutes. Season with salt and pepper. Stir in savory and thyme.
- Drain spaghetti and toss with the creamy salmon. Serve sprinkled with Parmesan cheese.
05/15/2019
recipepes.com
pasta with salmon and leeks, recipe
PT15M
PT1H
5
455 calories
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