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Fusilli with Smoked Salmon, Leeks and Red Peppers

4 tb Extra virgin olive oil
1 md Leek, white part only, 3" julienne
1 lg 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


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


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