Creamy Salmon and Leek Pasta

Recipe View Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain, reserving about 1/2 cup of pasta water, and return pasta to the pot.

Recipe View Melt butter in a saucepan over medium heat. Add the chopped leeks and cook, stirring occasionally, until softened but not browned, approximately 6-7 minutes. Season with salt.

Recipe View Pour in the white wine and lemon juice, scraping any browned bits from the bottom of the pan. Bring to a simmer and cook until most of the liquid has evaporated, about 5 minutes.

Recipe View Stir in the crème fraîche, tarragon Dijon mustard, and a pinch of cayenne pepper. Reduce heat to low and gently warm the sauce through, about 5 minutes. Do not boil.

Recipe View Add the sliced salmon to the sauce and cook, stirring gently, until the salmon is just cooked through and flakes easily with a fork, 2-3 minutes. Be careful not to overcook the salmon.

Recipe View Remove the pan from heat and stir in the fresh cilantro.

Recipe View Pour the sauce over the cooked spaghetti and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with an extra pinch of cayenne pepper, if desired.