Pasta with Leeks, Mushrooms and Bonito

When the hubby made this pasta dish the other day, I just couldn't get enough. It's hearty and comforting (and definitely not low-fat!). King trumpet mushrooms can be found at Asian markets. In this preparation, he fried them in an inch or two of oil till they were crisp and delectable. Other mushrooms don't fry as well, so saute them in batches if you can't find the king mushrooms. On a pasta note, old-school pasta made with bronze dies has a rough texture that is perfect for soaking up this fatty sauce. It's worth the extra expense.
Pasta with Leeks, Mushrooms and Bonito Flakes

1 ¼ lbs. conchiglioni pasta (that’s shell-shaped, but any large chunky pasta will do)
3 leeks
½ stick of butter
½ pound king trumpet mushrooms (criminis or wild mushrooms can substitute)
1 cup heavy cream
2 packets bonito flakes
salt & pepper
1/8 tsp. fresh ground nutmeg

Cut the rough, green parts off the leeks. Slice into them vertically to rinse the dirt from the layers. Slice into 1/8” half rounds.

Sweat the leeks in butter till soft, about 5 minutes, over medium heat. Season with salt and pepper. Cover and let cook in their own steam for 5 minutes. Add cream and nutmeg and let simmer for 10 minutes.

In a separate pan, fry the sliced king trumpet mushrooms in neutral vegetable oil (will require several batches), seasoning them with salt and pepper first. King trumpets taste especially good fried till crispy! If you don’t have king trumpets, just sauté the criminis or wild mushrooms in oil.

Boil the pasta al dente in plenty of salted water (it should be as salty as seawater, don’t skimp!). Combine with leeks, mushrooms and bonito flakes. Check for seasoning before serving.