Mince the leek and sweat it in a pan with an oil drop for 5-6 minutes. Add the chopped fish; brown it a bit and simmer with white wine until reduced.
Add salt, black pepper and cook for 4-5 minutes and then pour in the Trevalli UHT cooking cream. Continue to cook for 2 minutes more.
Boil the pasta in abundant salty water, drain al dente and complete the cooking in the sauce to let it coat the pasta. Decorate with minced chives and serve.
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