Fusilli with Smoked Salmon, Leeks and Red Peppers

Fusilli with Smoked Salmon, Leeks and Red Peppers Ingredients

4 tb Extra virgin olive oil	1/2 lb Fusilli long pasta
1 md Leek, white part only, 3"	1/4 lb Smoked salmon, fine julienne
1 lg Red bell pepper, 3" julienne	Cold butter
1 c Dry white wine

Instructions for Fusilli with Smoked Salmon, Leeks and Red Peppers

Bring 6 quarts water to a boil and add 2 tablespoons salt. In a 12-inch skillet, heat extra virgin olive oil over moderate heat. Add leek and pepper julienne and cook until softened (about 5 to 6 minutes). Add white wine, bring to a boil and remove from heat. Drop pasta into boiling water and cook according to package directions. Drain in colander over sink and pour hot pasta into leek mixture. Add salmon and cold butter and toss until well mixed. Pour into heated serving bowl and serve immediately. Yield: 4 servings Posted to MC-Recipe Digest V1 #469 by "suechef@sover.net" on Feb 3, 1997.

Main Ingredient: FishCuisine: Uncategorized

More like this...

Fusilli with Smoked Salmon

Fusilli Verde with Broccoli and Red Bell Pepper

Charred Salmon with a Red Pepper And Red Kidney Bean Cass

Leek and Sorrel Pancakes with Smoked Salmon

Fettucine with Smoked Salmon, Leeks and Cream.

Ingredient Insight - look inside this recipe

Butter	Extra Virgin Olive Oil	Leek	Pasta
Red Bell Pepper	Salmon	White Wine

for flavor and categorization

Recent searches:   raisin carrot cake   savoury pie   muffin raisin bran   diabetic vanilla cake   cottage cheese tomato pasta   lemon jelly   morrocan fish   german noodle dumplings   smoked salmon lemon dill   goya   sardines tomato sauce   bars mound   zucchini cauliflower spinach   italian meat bread   emeril sausage   cinnamon-rolls   making dijon mustard   fish ancho chili   canning jalapeno   grilled beef tenderloin