Spaghetti with Smoked Salmon

Rinse, trim, and cut the leeks into wide pieces. Rinse half a lemon in hot water and pat dry. Finely grate 1/2 teaspoon of the zest, and squeeze the juice from the lemon. Blanch the tomatoes in boiling water. Remove from the water and peel. Cut into quarters, remove the seeds, and finely dice. Rinse and dry the basil, then coarsely chop the leaves.

Cook the spaghetti in boiling salted water according to the package directions until al dente.

Heat the oil in a pan. Sauté the leeks over medium heat for 5 minutes.

Add the fish stock to the leeks. Simmer for 5 minutes, until reduced by one-third. Mix in the tomatoes, soy creamer, lemon zest, and 1 tablespoon of lemon juice. Stir until combined, then simmer for 2-3 minutes over low heat. Season to taste with salt and pepper, and stir in 1 tablespoon of basil.