If you are on diet or trying to lose some blubber, do not read on! This is quite rich and indulgent. It’s good after a busy day when you want something easy and comforting. An interesting note, tagliatelle is from the Italian word, tagliare, meaning to cut. Now time for me to cut the crap and move on to the recipe:
150g to 200g portabellini mushrooms (they are nuttier in flavour than the plain button variety)
2 x leeks, mostly white parts
1 x garlic clove
2 tbsp butter
180ml decent quality dry white wine (I recommend you drink a glass to ensure quality…)
125ml sour cream
125ml regular cream
A small bunch of thyme
About 80g tagliatelle
Salt & pepper to taste
Put a large pot of water on the boil. While it heats up, chop up leeks and mushrooms into small slices. Thinly slice the garlic.
Put a pan on a high temp with the blobs of butter. When the butter has melted, chuck in the mushrooms and try to spread them out over one layer.Ffry for about 5 minutes, until they have shrunk significantly. They hold a lot of water so this has to be released or they will stew instead of fry.
Add the leeks to the pan with the garlic and stir. After about 3 minutes the leeks should start to colour, mind that the garlic doesnt burn.
Add the pasta to the pot, cook for 10 minutes or until al dente.
Aftar the leeks have been frying for 3 mnutes, add the wine to the pan to deglaze, mind the steam because it will be hot! Let it simmer until the quantity has halved, stirring occasionally. Add the sour cream and stir. Pour in the cream. Season and taste. If its a bit too tangy or wine-ish, add a bit of the starchy water from the pasta and adjust seasoning. Sprinkle in the thyme.
Drain the pasta, take the sauce off the heat and serve with a few sprigs of thyme for garnish and a big glass of chilled white wine.