Ingredients
8ozspaghetti,(½ package)
1tbspbutter
1large leek,light parts only, rinsed, and chopped
salt,to taste
½cupwhite wine
½lemon,juiced
1cupcrème fraiche
1tsptarragon dijon mustard
1pinchcayenne pepper,or to taste, plus 1 pinch for garnishing
6ozsalmon,skinless boneless, sliced
½cupcilantro,chopped, or to taste
Preparation
Bring a large pot of lightly salted water to a boil. Cook the spaghetti in boiling water, stirring occasionally for about 12 minutes until cooked through but firm to the bite. Drain and return to the pot.
Melt the butter in a saucepan over medium heat. Cook and stir the leek in butter for 6 to 7 minutes until slightly softened, then season with salt.
Pour the white wine and lemon juice over the leeks, and bring to a boil while scraping any browned bits of food from the bottom of the pan with a wooden spoon. Simmer for about 5 minutes until most of the liquid evaporates.
Stir the crème fraiche, mustard, and 1 pinch of cayenne pepper into the leek mixture. Reduce the heat to low and let cook for about 5 minutes until warmed.
Add the salmon to the sauce, then cook and stir for 2 to 3 minutes until the salmon starts to flake and is no longer pink in the center. Remove the pan from the heat and stir in the cilantro.
Pour the sauce over the spaghetti, then toss to coat. Garnish with a pinch of cayenne pepper.
Serve and enjoy.
