As I have said before, it is time to give bolognese, carbonara, and pesto sauces a rest.  This is another way to do it.  A tasty, easy sauce that will take your favorite pasta to the next level.

2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, chopped
1 leek, thoroughly washed and thinly sliced
300 g smoked salmon, chopped

1 cup vegetable broth – Use fish broth if available.
½ cup single/light cream (25% butterfat)
salt and pepper
paprika powder
¼ cup fresh dill, chopped

500 g pasta – I like spaghetti or farfalle with this sauce.

Cook pasta al dente.  Drain and keep warm.

In a large skillet melt butter, add olive oil (the oil prevents the butter from burning). Add garlic and leek; turn down the heat as soon as they begin to look light brown.

Immediately add smoked salmon.

Add hot broth; cook just until it starts simmering.  Season to taste with salt, pepper, and paprika powder.

Add cream.  Stir well and let it cook on medium heat (don’t let it boil!) for 5 min.

Sprinkle dill and correct seasoning.

Add drained pasta to the sauce.

Gently mix the sauce and pasta.

Serve immediately.