Prep: 10 min. Cook: 15 min.
4 tbsp Il Molino DOP Italian Extra Virgin Olive Oil
7 oz. leeks, cleaned and thinly sliced
Trapani Sea Salt and freshly ground black Tellicherry Peppercorns
5 oz. fontina cheese, diced
1 tbsp spicy mustard
1 lb Spinosi Egg Tagliatelle
Heat the Il Molino Olive Oil in a large heavy-bottomed pan. Add the leeks and just enough water to cover them. Cook over medium heat until the leeks are tender. Season with Trapani Sea Salt and Tellicherry Pepper, add the cheese and mustard and cook until the cheese has almost melted. In the meantime, cook the tagliatelle in a large pan of salted, boiling water until "al dente". Drain well and place in a warm serving dish. Pour the leek sauce over the top, toss gently and serve.
Recipe adapted from and photo courtesy of Fabrizio Ungaro, "Pasta". Published by The Wine Appreciation Guild.