Tagliatelle with salmon, courgettes and almonds

1. Melt butter in a saucepan and add leeks and courgettes. Cover and cook gently for about 10 minutes, until softened, stirring occasionally.
2. Add flour and cook gently for one minute, stirring. Gradually stir in the stock and wine, then bring to the boil, stirring continuously until the sauce thickens. Simmer gently for two minutes.
3. Stir the salmon, dried tarragon, Tabasco sauce, seasoning and cream into the sauce. Reheat gently until piping hot.
4. Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water until al dente.
5. Drain the pasta well and transfer to serving plates. Spoon the sauce over the pasta and scatter with almonds. Garnish with the tarragon sprigs. Serve with a mixed green salad.