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Fettucine with Smoked Salmon, Leeks and Cream

1/2 lb Package spinach fettucine
2/3 c Half and half or whipping cream
150 g Package of smoked salmon.
2 Leeks (white part only) coarsely chopped
3 tb Olive oil
2 ts Coarse-grained mustard
2 ts Drained capers
1 ts Lemon juice
1/4 c White wine
White pepper to taste
1 Clove garlic, minced finely


Heat the olive oil in a large saute pan, saute the leeks and garlic until softened but not browned. Add the lemon juice and wine, cook until liquid is reduced by about half. Stir in mustard, then add the cream, simmer until thickened. Add salmon, capers, pepper and heat gently just until salmon loses some transparency.

Toss with hot cooked pasta, serves two.


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