1pound leeks, trimmed, sliced crosswise and well rinsed
1/2cup dry white wine
1pound orecchiette or other small-cut pasta
2 tablespoons chopped fresh chives, for garnish
Instructions
Put the oil in a large pot over medium-high heat. When it’s hot, add the salmon skin-side down, and sprinkle with salt and pepper. Cook until the skin is crisp and releases easily 3 to 5 minutes; turn the fish and lower the heat to medium. Continue cooking until the salmon is not quite opaque all the way through, just another minute or 2.
Transfer the fish to a plate. Carefully peel off the skin and return it to the pot. Cook, turning occasionally until browned and crisp, 3 to 5 minutes. Transfer to the plate with the filets and sprinkle with salt.
Add the leeks to the pot, sprinkle with salt and pepper, and cook, stirring occasionally, until soft, 3 to 5 minutes. Add the wine, pasta, and 1 cup water. Bring to a boil and scrape up any browned bits on the bottom of the pan. Reduce the heat so the mixture bubbles enthusiastically and cook, stirring frequently and adding more water 1⁄4 cup at a time to keep the mixture saucy until the pasta just begins to get tender, no more than 10 minutes.
Chop the salmon skin. Use a fork to flake the salmon into large pieces. Add it to the pasta and cook until the salmon is heated through and the pasta is tender but still has some bite, another 2 to 3 minutes. Taste, adjust the seasoning, garnish with the chives and salmon skin, and serve.