The simplicity of a pasta meal doesn’t mean it can’t be tasty and enjoyable to cook while letting the ingredients truly shine.
This recipe combines the improbable hero that is the leek, bright lemon, and the softness of smoked salmon, all held together with a spoonful of Greek yoghurt.
The ingredients and steps might be simple, but the end result will definitely bring comfort to your palate.
To the kitchen!
ingredients (2-3 servings)
- 250g dried spaghetti
- 2 tablespoons olive oil (plus extra to drizzle)
- 2 cloves garlic, finely chopped
- 1 medium leek, thinly sliced (white and light green parts only)
- 3–4 tablespoons Greek yoghurt
- 80–100g smoked salmon, torn into bite-sized strips
- 1/2 teaspoon crushed fennel seeds
- freshly ground black pepper, to taste
- zest and juice of 1 lemon
method
- In a large skillet or sauté pan, warm the olive oil over low heat. Add the garlic and let it infuse the olive oil with flavour.
- Toss in the thinly sliced leek (and other greens if you’re using them). Cook over low to medium heat, stirring now and then, until everything softens and begins to caramelize.
- In a separate pot of well-salted boiling water, cook the spaghetti according to the package instructions until al dente. Scoop out a small cup of pasta water, then drain the rest.
- Add the hot pasta directly into the leek pan. Toss gently to coat, and season with a few grinds of black pepper, the crushed fennel seeds, and the zest and juice of the lemon. If it looks a bit stiff, loosen the mixture with a splash of the reserved pasta water.
- Stir in the Greek yoghurt; the heat from the pasta will help melt it into a creamy coating. Taste and adjust the seasoning.
- Just before serving, fold in the smoked salmon. You want it just warmed through, not cooked. Drizzle with a final thread of olive oil and lemon juice.
- Serve and eat while warm – no need to add parmesan or any other cheese on top.
tips / good to know
- pasta type
- this is a forgiving recipe when it comes to pasta shape, so feel free to try different ones until you find your favourite combination
- alternatives (and complements) to leek
- we’ve either replaced or added spring onions or finely sliced celery to this dish, and they definitely go really well
