Quick 'n' Easy Salmon and Leek Pasta

Quick 'n' Easy Salmon and Leek Pasta

Serves: 4

Ingredients

• 1 tbsp olive oil

• 2 leeks, finely sliced ( this is also nice with 1 week and 1 fennel, cut into slices )

• 300g salmon, skin removed and cut into cubes

• 400g dried tagliatelle

• 4 garlic cloves, minced

• 40g grass-fed butter

• 150-250ml white wine (optional, but not really!)

• 500ml vegetable stock

• 80g parmesan, finely grated

• 10g each of fresh dill and parsley, finely chopped

• 1/2 tsp chilli flakes*

• 1 tsp fennel seeds, lightly toasted

• black pepper, to season

Method

1. Heat the oil in a large frying pan over medium heat. Fry the leeks (and fennel if using) for 8 minutes, or until softened.

2. Stir the garlic into the pan and fry for a minute, or until fragrant. Reduce the heat to low and stir in the butter and pasta.

3. Meanwhile, cook the pasta to your liking. Drain and set aside.

4. Slowly pour in the wine, stock and 3/4 of the cheese, saving the rest for serving, while stirring continuously. Season. Give everything a good stir.

5. Meanwhile, in a separate pan, heat some oil over medium-high heat. Once hot, add in the salmon, skin-side down, and cook until the salmon is browned and cooked through.

6. Divide the pasta between four bowls and sprinkle the chilli flakes, fennel seeds, dill and parsley. Place a salmon fillet on top.

* I like to omit the chilli flakes and instead drizzle some chilli and garlic oil on top, so if you have any, give it a shot.