Ingredients

• 3 small to medium leeks, whites and light greens sliced into julienne
• 1 tablespoon butter
• 1/4 cup water, plus extra if needed
• 1 bottle of white wine, 3/4 cup reserved
• 1 pound angel hair pasta
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan
• 1 tablespoon chervil, chopped
• Salt and freshly cracked black pepper

Procedure

1. In a wide, preferably nonstick sauté pan, melt the butter in 1/4 cup water on medium-high heat. Add the leeks and cover with a lid, lowering the heat all the way down. Cook until soft and spaghetti-like, about 20 minutes, adding water whenever the pan gets too dry, to avoid burning the leeks, and conversely evaporating off any extra liquid once the leeks are soft and sweet.
2. Bring a large pot of water to a boil. Add all the wine in the bottle except 3/4 cup, and a handful of coarse salt. Add the angel hair to the boiling water and wine, and cook until al dente, just a few minutes.  Drain.
3. Heat the remaining wine and cream with the leeks.  Toss with the angel hair, and garnish with Parmesan and chervil.  Serve immediately.