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White Wine Pasta | Gourmet Lazy (Ep4)

Molly Daniels cooks White Wine Pasta with her mum Robyn Butler. #GourmetLazy​ Subscribe now: http://ab.co/subscribe Ingredients: 4 Leeks 3 Garlic cloves 1 cup White Wine 280g Spinach 1 Lemon 500g Linguine 250g Smoked Salmon A good pinch of Chilli flakes 5 teaspoons capers 4 tablespoon of oil Instructions: 1. Slice the white part of the leeks lengthwise 2. Dice the garlic 3. Squeeze the juice out of the lemon 4. Boil water in a large pot 5. While the water is boiling, heat a separate large sauté pan over low-medium heat 6. Add 2 tablespoons of oil into the saute pan 7. Fry the leeks and sauté until soft, stirring occasionally. Cook for about 4 min 8. Once the water in the pot has come to boil, add the pasta into the pot. 9. Returning to the saute pan, add the garlic and stir until fragrant (about 30 sec) 10. Add capers and chilli, stir for 1 min to fry 11. Add the wine and lemon juice, simmer and reduce for about 2 min 12. Stir in spinach and cover the pan until reduced in size 13. Pour out the pasta water from the pot 14. Tip the saute pan mixture into the pot and give it a good stir 15. Rip up the smoked salmon by hand and then add it into the pot 16. Give it one last mix around 17. Serve with some cracked pepper over top ___________________________________________ A cooking show featuring the foods we loved, made by our parents when they were lazy. Wednesdays on ‪@abciview‬. ___________________________________________ And I feel like I remember you kick - cooking. Kicking. Kicking me out of the kitchen because it was private. I think this leek is 17 years old. We can edit that bit out. We don't need to say that bit. This is what we're like all the time by the way. Welcome to Gourmet Lazy, the cooking show about the foods we love made by our parents when they were lazy. I'm Molly. I'm Robyn. And today we're making white wine pasta. I went to a fancy restaurant when Molly was very little. They did a very truly gourmet version of this where they used proper salmon fillets, but it was so delicious and I thought, "I think I can make a quick version of that at home," and it turned out to become a bit of a staple, didn't it?