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Misc: Linguine with Leeks

Source of Recipe

Williams Sonoma


List of Ingredients

2 large leeks -- trimmed/thin sliced, rinsed well
2 tablespoons shallot -- chopped
2 sticks butter
1 pound linguine -- fresh or dry
1/2 cup Romano cheese -- grated


Recipe

In small saucepan, melt butter and saute leeks and shallots until soft and translucent. Season with salt and pepper to taste. Cook pasta in large pot boiling salted water, stirring immediately after adding pasta to water. Cook just until al dente. Drain the pasta and toss in warm bowl with sauce. Sprinkle with Romano and serve immediately.