Recipe - Fusilli With Smoked Salmon Leeks And Red Peppers

4 tablespoon Extra virgin olive oil
1 md Leek, white part only, 3"
julienne
1 lg Red bell pepper, 3" julienne
1 cup Dry white wine
One half pound Fusilli long pasta
One fourth pound Smoked salmon, fine julienne
Cold butter

Bring 6 quarts water to a boil and add 2 tablespoons salt. In a 12inch
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 MCRecipe Digest V1 #469 by "suechef@sover.net"
suechef@sover.net on Feb 3, 1997.