3/4 to 1 lb. salmon, boned, skinned, cut into 1 inch pieces
Salt & pepper
2 tbsp. butter
2 tbsp. olive oil
1 1/4 c. leeks or green onions, thinly sliced
1 tsp. oregano
1/4 tsp. red pepper, crushed
1 c. firmly packed, chopped fresh parsley, divided
3/4 c. dry white wine
8 oz. cooked spaghetti, drained
Parmesan cheese (optional)

Season salmon lightly with salt and pepper. Heat butter and oil in heavy, large skillet over medium heat until butter is melted. Saute leeks and 1/2 cup of the parsley 5 minutes or until leeks are soft but not browned. Add the oregano and red pepper. Add wine; cook 2 minutes. Add the salmon reduce heat to low. Simmer, covered, 4 to 5 minutes or until salmon is opaque and begins to flake when tested with a fork. Stir in remaining parsley and season to taste with salt and pepper. Pour over spaghetti; toss gently to mix. Serve with Parmesan cheese, if desired.

Any firm fleshed fish, scallops or clams may be substituted for the salmon.