Pasta with leeks

6 sundried tomatoes
12 oz fettucine
3 Tbsp olive oil
2 cloves garlic
1 large leek, trimmed and split
6 shittake mushrooms
4 Tbsp vegetable stock
3 Tbsp white wine
6 Tbsp heavy cream
2 tsp basil
2 tsp parsley

Cook fettucine according to directions.  Cook garlic and leeks.
Add mushrooms and cook until leeks are tender and crisp.
Boil stock and wine until reduced by 1/4.  Add cream, tomatoes.
Bring to a boil and then cook slowly for 3 minutes.
Add herbs, salt, and pepper.  Add leeks, mushrooms, and fettucine.

Ken Shirriff:
This page: Copyright 1998 Ken Shirriff