Salmon and Leek Pasta

Boil water in a large container, adding a moderate amount of salt to the water. Once the water reaches its boiling point, add spaghetti and stir occasionally until it reaches your desired level of doneness, typically taking around 12 minutes. Remove the spaghetti from the water and return it to its original container.

Heat butter in a medium-sized cooking vessel over a moderate heat setting. Gradually cook the leek in the butter until it begins to soften slightly, taking around 6-7 minutes. Add a pinch of salt to enhance the flavor. Pour white wine and lemon juice over the leeks, stirring constantly as you bring the mixture to a boil. Scrape any browned residue from the bottom of the pan using a wooden spoon to prevent sticking.

Combine creme fraiche, mustard, and a small amount of cayenne pepper into the leek mixture. Reduce the heat to a low setting and let it simmer for about 5 minutes, allowing the flavors to meld together. Add salmon to the sauce and cook until it starts to break apart and loses its pink color, typically taking 2-3 minutes. Remove the pan from heat and stir in cilantro. Pour the sauce over cooked spaghetti, tossing to coat evenly. Finish by adding a pinch of cayenne pepper as a garnish.