Smoked Salmon and Leek Cream Sauce

Before you start: The sauce takes about 8-10 minutes to prepare. Make sure to time your pasta so it will be complete right at the sauce-finishing mark. This will be important.

1. Preheat your pan over medium to medium-low heat, then add your oil and butter. Why both? The butter’s for flavor, and the oil’s to make sure it’s not “burnt” flavor.

2. Add leeks to your warm buttery mix and saute gently, allowing the leeks to sweat, but not brown. Add a pinch of salt at this point; this will help the leeks release their deliciousness, about 3-4 minutes.

3. Once your leeks have given all they have to the oil and are wilted, add your salmon and stir. Turn up the heat slightly.

4. Allow to cook for about a minute, then add your wine. It should sizzle, and start to evaporate. Allow the mix to reduce until most of the liquid has dissolved, about 3-4 min.

5. Stir in your cream, and allow it to reduce slightly, about 1 minute. Taste for seasoning, and add salt and pepper if needed. Turn off the heat and add your hot pasta to the pan (it is ready to go, right?); stir to coat.

6. STOP! DO NOT remove from the burner and serve yet! If you serve the pasta right now, it will be a runny mess, and you’ll end up washing most of your sauce down the drain with the dirty dishwater. Instead, allow it to rest for a few minutes, stirring occasionally, until the starch in the pasta combines with your sauce, creating a creamy decadent coating.

Serve with the rest of your dry white wine, a green salad, and some low candlelight.

Enjoy!

Note: If working on a gas stove, you may want to keep the heat on low, as the burner won’t retain the same heat as an electric range.