| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 4 |
T |
Extra virgin olive oil |
| 1 |
|
Leek, white part only 3" |
|
|
julienne |
| 1 |
|
Red bell pepper, 3" julienne |
| 1 |
c |
Dry white wine |
| 1/2 |
lb |
Fusilli long pasta |
| 1/4 |
lb |
Smoked salmon, fine julienne |
|
|
Cold butter |
INSTRUCTIONS
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 "[email protected]" <[email protected]> on
Feb 3, 1997.
A Message from our Provider:
“Do you have PEACE in your life? Trust in God.”