Drunken Angel Hair with Leeks and Cream

Drunken Angel Hair with Leeks and Cream
– serves 6 – from Serious Eats food blog community

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

1. 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.

2. 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.

3. In the pan with the leeks, add 1/2 cup of wine, and allow to reduce slightly. Add the cream, and heat through. Add the cooked angel hair and some pasta water, and toss the pasta to incorporate. I like to add the final 1/4 cup of wine “raw” so that the alcohol is still palatable, but that’s your choice. You just want enough wine and pasta water to create a sauce from the leeks and the cream that lightly coats the angel hair. Add a lot of freshly cracked black pepper, and the Parmesan and chervil.

Voila! All done.


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