3/4 pounds Fettuccini
1 pound skinless salmon fillet
salt and black pepper
4 tablespoons butter
2 leeks, sliced
Fresh Chives and Basil chopped
Sprinkle with coarsely grated parmesan cheese

Cook the fettuccini according to the package directions. Meanwhile, season salmon with a slight shake of salt and pepper. Cook salmon in 2 tablespoons of butter in a large skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; remove and flake. Add the leeks to the skillet and cook until tender, 4 to 6 minutes. Toss the spaghetti with the salmon, leeks, remaining butter, chives and basil. Sprinkle with coarsely grated parmesan cheese. Serves 4.