Linguine with Chanterelles and Leeks is a traditional Italian recipe for a classic dish of fried leeks mixed with chanterelle mushrooms and white wine that's served with linguine pasta. The full recipe is presented here and I hope you enjoy this classic Italian version of: Linguine with Chanterelles and Leeks.
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Ingredients:
225g chanterelles, cut into thick slices
1 leek, white part only cut into thin strips lengthways
2 tbsp butter
salt and black pepper, to taste
3 garlic cloves, finely chopped
80ml dry white wine
225g fresh linguine pasta
2 tsp chopped fresh thyme
grated Parmesan to garnish
Method:
Melt the butter in a large frying pan then add the leeks and season with salt and black pepper. Fry over medium heat for about 4 minutes, or until the leeks begin to wilt then add the garlic. Cover the pan and sweat the mixture until the leeks are tender (about 5 minutes).
Add the chanterelles and stir in then add the white wine. Bring to a simmer and allow to cook gently, uncovered, for about 10 minutes. After about 9 minutes add the pasta and 1 tsp salt to a pan of boiling water. Cook for 1 minute (until just tender) then drain in a colander and add to the frying pan along with the thyme. Adjust the seasonings, then toss everything together.
Serve in a pasta bowl along with freshly-grated Parmesan cheese.
