Linguine with Chanterelles and Leeks
| Yield: | 2 Servings |
| Categories: | Pasta |
| 1/2 | lb | Chanterelles |
| 1 | Leek; white part only, cut in half lengthwise; thinly sliced; and washed, about 1-1/2 cups | |
| 2 | tb | Unsalted butter |
| Salt and pepper | ||
| 3 | Cloves garlic; finely chopped | |
| 1/3 | c | Dry white wine |
| 1/2 | lb | Fresh linguine |
| 2 | ts | Chopped fresh thyme |
| Grated Parmesan cheese |
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