Pasta With Leeks And Mushrooms

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 -4 medium leeks (at least a pound, total)
• 1 lb mushroom, sliced
• salt and pepper
• 4 tablespoons extra virgin olive oil or 4 tablespoons butter
• 2 garlic cloves, peeled and lightly crushed
• 3 dried red chilies
• 1/2 red bell peppers or 1 tomato, minced
• 1 lb spaghetti, linguine or 1 lb other long pasta
• 3/4 cup chopped fresh parsley leaves

Recipe

• 1 trim root end of leeks, then cut off hard green leaves, leaving a bit of green where they meet the part. split leeks down the middle, then chop them, not too finely. wash very well, and spin or shake dry. set a large pot of water to boil, and salt it.
• 2 put half the butter or oil in a large skillet, and turn heat to medium-high. a minute later add garlic and chilies, and cook, stirring occasionally, until garlic browns; remove chilies (and garlic if you prefer). add leeks, and cook, stirring occasionally, until they wilt, about 10 minutes. add pepper or tomato, and mushrooms, lower heat; continue to cook, stirring once in a while, until leeks begin to brown.
• 3 cook pasta until tender but not mushy. when it's done, drain it, reserving about ½ cup cooking liquid. toss pasta and leeks together with remaining butter or oil, a few sprinklings of black pepper and all but a little of the parsley, adding a bit of cooking liquid if mixture seems dry. taste and adjust seasoning, garnish with remaining parsley, and serve.