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.
Copyright 1998 Ken Shirriff