4/22/13 - Papparadelle with salmon and leeks

  • 3

3/4 pound uncooked pappardelle pasta

· 3 tablespoons extra-virgin olive oil, divided

· 2 leeks thinly sliced

· 2 teaspoons minced fresh thyme

· 1/4 cup dry white wine

· 1/2 cup unsalted chicken stock

· 2 tablespoons chopped parsley

· 1 teaspoon grated fresh lemon zest

· 2 8 ounce pieces fresh salmon

Black pepper

Kosher salt

· 3 teaspoons unsalted butter

Cook pasta according to package directions . Drain pasta in a colander over a bowl, reserving 1/3 cup cooking liquid. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks, thyme, salt and pepper. Cook until leeks are tender, stirring occasionally. Increase heat to medium high. Deglaze with white wine. Add stock and bring to a simmer. Remove from heat, stir in cooked pasta, reserved cooking liquid, parsley, and lemon zest. Season salmon fillet with remaining salt and pepper. Heat a large skillet over medium-high heat. Add remaining olive oil and butter. Add salmon fillet, and cook for 4 minutes on each side. Flake the salmon into large chunks. Arrange the pasta mixture on the plate, and top evenly with flaked salmon.