FOOD DIARY: spaghetti with sliced braised leek

Tonight was my night to cook but Diane felt our day attending the FCO concert in Fremantle made for a full day so she helped by making the pasta while I made the salad.  It was a simple affair with the always present ingredients: torn lettuce of course, halved cherry tomatoes, olives–filled green for me and black for her  and sliced mushrooms. 

The pasta is dead easy but extremely tasty.  She cut slices off the ends of two leeks, the white only, then sauteed them over very low heat for some time before adding a little stock water before tossing in the cooked pasta.  All it needed was a little cheese at the table, brilliant1

We had a glass of red wine each and had an excellent evening. 

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