1/2 lb linguine
2 T unsalted butter
2/3 c chopped leeks (white and pale green parts only)
salt and pepper, to taste
3 cloves garlic, minced
1/2 lb mushrooms, cleaned and sliced, stems included, if you like
1/3 c dry white wine
2 t chopped fresh thyme or 1 t dried thyme
freshly grated Parmesan cheese
1. Bring a pot of water to boil for the pasta. Cook pasta according to package directions or your preference, then drain, reserving about a cup of liquid.
2. Meanwhile, melt the butter in a saucepan large enough to hold the cooked pasta over medium heat. Add the leeks, salt, and pepper. Sauté for about 5 minutes. Stir in the garlic and cover; cook until the leeks are tender, 5 more minutes.
3. Add the mushrooms and wine. If you’re using dried thyme, add it now, too. Gently simmer, uncovered for 10 minutes.
4. Add the pasta and fresh thyme to the leek-mushroom mixture. Toss well, adding some of the reserved pasta water if the mixture seems a bit dry. Top with grated Parmesan.