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This recipe is ready to eat in about 30 minutes. True to Italian tradition, no cheese is used because it is made with seafood.
4-6 Servings


    • 3 tablespoons extra-virgin olive oil
    • 3 garlic cloves, quartered
    • Salt and freshly ground white pepper, to taste
    • 3/4 cup diced leeks, white and green parts
    • 1¼ cups diced, skinless, boneless salmon
    • 1 cup dry white Italian wine
    • 1 tablespoon salt
    • 1 pound dried penne


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

Meanwhile, in a large sauté pan, heat oil over high heat.  Add garlic and salt and pepper to taste and cook, stirring, until garlic is translucent but not brown, 2 to 3 minutes. Using a slotted spoon, remove garlic and discard. Add leeks and salmon and reduce heat to medium. Cook stirring, until leeks are tender and salmon is opaque, about 5 minutes. Add wine and cook until reduced by half. Remove from heat and set aside.

While sauce is simmering, add salt and penne to the boiling water and cook, uncovered, over high heat until pasta is al dente. Scoop out about 1 cup of the pasta water and set aside.  Drain pasta.

Add 2 tablespoons of the reserved pasta water to salmon-leek mixture and raise the heat to high. Add penne and, using a wooden spoon, toss to coat evenly adding more pasta water if necessary.

Transfer to a large serving platter and serve immediately.

Increase the amount of salmon to 2 cups for a more substantial dish. Substitute cut ziti or pennette for penne.

Recipe from 250 True Italian Pasta Dishes By John Coletta with Nancy Ross Ryan - (Robert Rose, September 2009, Softcover/$24.95)



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