Creamy Salmon Miso Mushroom & Leek Spaghetti

• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook spaghetti over high heat, until ‘al dente’, 9 minutes.
• Reserve pasta water (1/4 cup per person). Drain spaghetti, then return to saucepan. Drizzle with olive oil. 

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate. 

TIP: Patting the skin dry helps it crisp up in the pan!

• Return pan to medium-high heat with a drizzle of olive oil. 
• Cook mushrooms and leek, until browned and softened, 8-10 minutes.
• Add garlic and cook until fragrant, 1-2 minutes.

• Add miso paste, sweet soy seasoning, cream and the reserved pasta water.
• Cook until slightly thickened, 3-4 minutes. 
• Remove pan from heat and stir through spaghetti, the butter and half the grated Parmesan cheese. 
• Season generously with pepper.