New Recipe

While in Italy I had spaghetti cooked in Chianti...Here's my version.....Serves 2-4 people

A handful of dried Chanterelle mushrooms (morels or portabella or fresh will do as well) soaked for 30 - 45 minutes, chopped.

One leek, cleaned, white part only, sliced thinly.

2-3 c. Chianti - or other good red wine - don't use a wine that has turned vinegary - it''ll make vinegary spaghetti.

Spring rosemary

1/2 lb spaghetti - the thicker kind, not angel hair

Saute the leeks and mushrooms in a Tablespoon of olive oil til translucent - in a large flat saute pan.  Add a sprig of rosemary to the pot.  Add a bit of vegetable stock if extra liquid is needed. You can use up to a cup of  stock with the wine to cook the spaghetti.  Add 2-3 cups of red wine to the pan and the spaghetti.  Only break the spaghetti once.  (You can also cook it slightly in water to make it bendy before adding to the wine for the real cooking if you like to be able to twirl it on the plate)  When the spaghetti is cooked remove to plate - garnish with fresh parsley (or pecorino or parmesan if not vegan). The wine will have reduced to make a light sauce.

yumm!