Ingredients: (Serves 4)
500g fresh linguine
2 leeks, white part only, finely chopped
500g Atlantic salmon, skinned, pinned boned and cut into 2-3cm pieces
2 tablespoons drained baby capers, rinsed
2 cloves of garlic, crushed
2 cups baby spinach leaves, trimmed
4 tablespoons of finger lime pulp, 2 tablespoons for cooking and 2 for the garnish
¼ cup lemon juice
60ml dry white wine
Cook pasta in plenty of boiling salted water until al dente, drain, then return the pasta to the saucepan. Add a little olive oil and toss to combine then cover and keep warm.
Heat 1 tablespoon of olive oil in a frying pan, add leek and cook over a low heat for about 5 minutes or until tender, then remove the leeks from the pan and reserve pan. Heat 1 tablespoon of olive oil in the reserved pan, add salmon and cook over medium heat, stirring occasionally, until lightly browned. Return the cooked leeks to the pan and add remaining ingredients, toss gently and cook for 1-2 minutes or until spinach is just wilted. Add salmon mixture to the pasta and toss gently to combine. Season to taste, divide pasta mixture among 4 bowls, garnish with remaining finger lime pulp and serve immediately.