Spaghetti with salmon and leek béchamel sauce

Cook the pasta in a pot and set aside.

In a frying pan, sauté with a little olive oil the leek cut very small, add salt and pepper.

When the leek is golden brown add the milk and turn the heat to medium low. The quantity is a little by eye depending on the amount of pasta you make but at least add half a liter, if at the end of the recipe you see that it is dry, add more milk.

When the milk is hot. Add a tablespoon of whole wheat flour and stir well so that it dissolves with the leek and milk. Add a little pepper and salt again according to your taste.

Pour the spaghetti into the pan and mix with the sauce.

Cut the salmon into pieces and add it to the pan. You will have to move it little by little so that the salmon is cooked and does not become dry.

When serving you can add fresh chives and grana padano cheese powder.