Leek and Smoked Salmon Farfalle Ingredients: 250g farfalle 2 x 15ml spoons olive oil 2 medium size leeks, thinly sliced oil for deep fat frying 15g pack basil, stalks removed (optional) 125g pack Ardtaraig smoked salmon, cut into thin strips 142ml carton single cream salt and freshly ground black pepper Method: Place a large saucepan of boiling water over a moderate heat and add the pasta, cook according to instructions on pack. Whilst the pasta is cooking, place the olive oil in a large frying pan over a gentle heat and saute the leeks for 10 minutes until tender. Place a heavy based saucepan with 2cm of oil over a moderate heat. When hot fry the basil leaves for 5 seconds. Remove the leaves and drain on absorbent kitchen paper. Drain the pasta and add to the leeks, stir in the salmon and cream. Season with lots of freshly grated black pepper and a little salt. Return the frying pan to the heat and reheat gently for 2-3 minutes. Pour into a suitable serving dish and sprinkle the basil leaves over the top. Serve immediately.