Ingredients:
6 tablespoons butter, divided
3 leeks, thin sliced,white part only
1/3 cup dry white wine
4 ounces fresh mushrooms, sliced
1 (8 ounce) bottles clam juice
1/4 cup milk or 1/4 cup half-and-half
1 tablespoon chopped fresh thyme or 1 tablespoon dried thyme
1/2 teaspoon salt and pepper
1 lb salmon fillets, skinned,and cut into 1/2 inch cubes
3 tablespoons chopped fresh parsley
8 ounces farfalle pasta ( bow-tie)
Directions:
Heat large pot of water to boil pasta.
Meanwhile, melt 4 tablespoons of buttre in large skillet; add leeks.
Cook over low heat until tender but not brown, 7 minutes.
Add wine; stir and cook 1 minutes.
Add mushrooms, clam juice and milk, heat to a boil.
Add thyme, salt and pepper to taste.
Gently stir in salmon.
Cook, stirring, until salmon is almost cooked through, 3 minutes.
Remove from heat; stir in parsley.
Cook pasta according to directions; drain.
Place in serving bolw.
Toss with remaining 2 tablespoons of butter.
Pour sauce over pasta; gently toss.
Adjust seasonings.
Servings: 4
Time preparation: 6 min.
Time total: 21 min.