by Bogre
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my 19 recipes »
2 tablespoons olive oil Ask a question about this ingredient
2 tablespoons unsalted butter, divided Ask a question about this ingredient
2 ounces bacon, sliced crosswise into 1/2-inch strips Ask a question about this ingredient
3-4 leeks, white and light-green parts only, halved lengthwise and sliced thinly crosswise Ask a question about this ingredient
1/4 pound mushrooms, chopped (I used button, but cremini also work well) Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
1/2 teaspoon red pepper flakes, or to taste Ask a question about this ingredient
2 tablespoons parsley, finely chopped Ask a question about this ingredient
1 teaspoon fresh thyme, finely chopped Ask a question about this ingredient
2 cups gemelli Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
6 cups chicken, smoked turkey, or mushroom broth, or a combination of mushroom and chicken broths Ask a question about this ingredient
Heat broth in a saucepan over low heat and keep warm.
Ask a question about this stepHeat oil and 1 tbsp butter over medium heat in a large skillet or saute pan. Then add the bacon and cook until it renders a bit. Add leeks and mushrooms and toss to coat in fat. Saute until the leeks soften and the mushrooms release their liquid. Add garlic, pepper flakes, parsley, and thyme, and saute until fragrant, about 30 seconds. Add gemelli and toss to coat, then saute for 2 minutes, stirring.
Ask a question about this stepAdd white wine and cook until almost all evaporated, then stir in one cup of warm broth. Stir until the broth is almost all absorbed, then continue adding broth by the ladleful, stirring constantly, adding another ladleful as each nears absorption. (I ended up using about 5 of the 6 cups). When gemelli is al dente, cut in the remaining tbsp butter, then add cream, stirring, until it thickens slightly. (The liquid in the pan will already be pretty thickened from the starch released from the pasta during the cooking process.) Season to taste with salt and pepper, sprinkle with parsley, and serve.
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Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
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