Fusilli With Smoked Salmon, Leeks And Red Peppers

We are not to stand on the adversary’s ground by any attitude or disobedience. In so doing we give him a certain power over us which, while God will restrain in great mercy and kindness, He will not fully remove until we get fully on holy ground. We must therefore be armed with the breastplate of righteousness as well as the shield of faith, if we would successfully resist the prince of darkness and the principalities in heavenly places (Ephesians 6:12).

A.B. Simpson

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  "suechef@sover.net" <suechef@sover.net> on
Feb 3, 1997.

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