VERMICELLI WITH LEEKS, AND SCALLIONS

Vermicelli With Leeks, and Scallions image

Provided by Manami

Categories Onions

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

3 medium leeks (About 1.25 lbs)
salt, to taste
fresh coarse ground black pepper, to taste
red pepper flakes, to taste
1 (16 ounce) package vermicelli or 1 (16 ounce) package spaghettini
1 tablespoon margarine or 1 tablespoon butter
2 bunches green onions, thinly sliced (Both green and white parts)
4 medium shallots, finely chopped (about 1/2 cup)
1 garlic clove, crushed with garlic press
1/4 teaspoon fresh coarse ground black pepper
1 cup fat-free chicken broth or 1 cup vegetable broth
1/2 cup half-and-half or 1/2 cup light cream
2 ounces blue cheese
toasted almonds (Garnish) (optional) or toasted walnuts, finely chopped (Garnish) (optional)

Steps:

Cut off roots and leaf ends from leeks; discard any tough outer leaves.
Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices.
Place leeks in large bowl of cold water; with hand, swish leeks around to remove sand.
Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed.
Drain well.
Heat large saucepot of salted water to boiling over high heat; add vermicelli and cook according to package directions.
Meanwhile, in a nonstick 12-inch skillet, melt margarine or butter over medium-high heat.
Add leeks, green onions, shallots, garlic, both black & red peppers, and 3/4 teaspoon salt, and cook until vegetables are tender and golden, about 10 minutes, stirring often.
Add broth, half-and-half and cheese; cook 1 minute.
Drain vermicelli or spaghettini well; return to saucepot.
Add leek mixture and toss well to coat.
Sprinkle with nuts.
This dish would go well with a nice robust wine, a loaf of bread(so as to sop up the sauce)and sliced tomatoes with avocados.