Monday, 9 January 2017

Creamy Spaghetti with Leeks & Smoked Salmon

I have to admit it's probably hard to find leeks at this time of year. Not for me - my fridge is absolutely full of them. It was also impressively full of Christmas leftovers, which is why I've been slow off the mark to get posting again. We had to eat some space in the fridge. Since the smoked salmon was one of the leftovers this is actually part of that process.

This was lovely; simple and delicious. I wish I had had a sprinkle of chives, but that's January for you. Even dried ones would do, though.

2 servings
20 minutes prep time

Creamy Spaghetti with Leeks & Smoked Salmon

1 large or 2 small leeks
2 or 3 cloves of garlic
150 grams (5 ounces) spaghetti
2 cups unsalted chicken stock
2 tablespoons unsalted butter
2 tablespoons flour
1/4 teaspoon coarsely ground black pepper
salt to taste
the finely grated zest of 1/2 lemon
100 grams (4 ounces) smoked salmon
1/2 cup heavy cream
2 tablespoons lemon juice
minced chives or parsley, if available

Trim the leeks, and if they are sufficiently long cut them into 2 sections. Cut each section in half lengthwise, and cut each half into 3 or 4 sections to form long, thin pieces to mimic the shape of the spaghetti. Peel and mince the garlic.

Put a pot of salted water on for the spaghetti, and cook it - adding the leeks to the pot just before the spaghetti goes in - for HALF the suggested cooking time. Meanwhile, bring the chicken stock to a boil in another, larger, pot.

Cream the butter with the flour, pepper, salt, and lemon zest. Mix in the minced garlic. Cut the smoked salmon into thin strips.

When the spaghetti has cooked for half the suggested cooking time, drain the leeks and spaghetti and add them to the pot of chicken stock. Cook for the remaining suggested cooking time for the pasta.

Two minutes before the pasta is cooked, scrape the butter and flour mixture into the pot. Mix in until completely dissolved. Add the smoked salmon, cut into thin strips. When the timer goes off, mix in the heavy cream and lemon juice. Let simmer for just another minute more. The sauce should be just thick enough to coat the spaghetti. Serve sprinkled with a little minced chives or parsley, should they be available.

Last year at this time I made Gluten-Free Pan-Fried Chicken Fingers.

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