Angel Hair Pasta with Smoked Salmon, Leeks and Exotic Fungi
Pairs Well With
1 medium onion, cut into large chunks
1 bunch green onions, finely sliced
3 medium leeks, trimmed of the green portion, quartered and thinly sliced
8 oz Hen of the Woods mushrooms or other exotic fungi
3 large cloves garlic, diced
3 tablespoons fresh olive oil
1/8 teaspoon white pepper and Alaea sea salt
2 cups plus seafood broth, low-fat
5 oz smoked salmon, skin removed
1 cup crème fraiche
1 lb angel hair pasta
Add dry pasta to 2 quarts boiling water. Return to a boil and cook, uncovered, for 3 minutes. Remove from heat and cover for 7 more minutes. Drain well. (Angel hair pasta cooks very quickly!)
Serve with warm, fresh French bread and a garden salad.
Merry came up with this new recipe in honor of the release of her newest Pinot, Georganne. She says her goal was to accentuate both the wine’s elegance and earthiness. The mushrooms used were from friends at Gourmet Mushroom www.mycopia.com; the salmon was caught and smoked by neighbor Al.