FETTUCCINE WITH LEEK AND SOUR CREAM SAUCE   
  Ingredients :
    4 - 5 large leeks (white and light green part) rinse, halved lengthwise, cut into thin slices (3 cups)
    cup olive oil
    4 tablespoons dry white wine
    cup parsley leaves, chopped
    1/3 cup sour cream
    14 oz (400 g) fettuccine
    3 hard boiled eggs, chopped
    Salt
    Pepper

  Preparation:

Heat oil in a deep skillet over low heat, add leeks and cook, stirring, until they soften. Stir in wine and continue cooking until almost all the liquid has evaporated. Remove the skillet from the heat and stir in chopped parsley and sour cream. Season with salt and pepper to taste.
Cook fettuccine in salted boiling water until "al dente". Drain well and keep part of the cooking liquid. Add fettuccine to the cream in the skillet and mix well. Add the necessary cooking liquid until the desired consistency. Correct seasonings.
Serve fettuccine and sprinkle over with chopped eggs.
 
        6 servings
       
 
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