Drunken Leek Pasta
serves 4 to 6
- 3 small to medium leeks, whites and light greens sliced into julienne
- 1 tablespoon butter
- 1/4 cup water, plus extra if needed
- 1 bottle of white wine, 3/4 cup reserved
- 1 pound angel hair pasta
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan
- 1 tablespoon chervil, chopped
- Salt and freshly cracked black pepper
- In a wide, preferably nonstick sauté pan, melt the butter in 1/4 cup water on medium-high heat. Add the leeks and cover with a lid, lowering the heat all the way down. Cook until soft and spaghetti-like, about 20 minutes, adding water whenever the pan gets too dry, to avoid burning the leeks, and conversely evaporating off any extra liquid once the leeks are soft and sweet.
- Bring a large pot of water to a boil. Add all the wine in the bottle except 3/4 cup, and a handful of coarse salt. Add the angel hair to the boiling water and wine, and cook until al dente, just a few minutes. Drain.
- Heat the remaining wine and cream with the leeks. Toss with the angel hair, and garnish with Parmesan and chervil. Serve immediately.
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