Ingredients (2 portions)

200 g linguine (long italian pasta)
20 g dried mushrooms
1 tablesppon of cream
hot chili powder according to your taste and... resistance to hot!
20 g leek
saffron
1 tablespoon of extra virgin olive oil
salt

Preparation

Linguine with leek, mushrooms and spicy saffron sauce is an elegant first course, where the delicate flavor of the leeks and mushrooms is enhanced by the aroma of saffron and a touch of hot chili.

To prepare it, first you must soak the dried mushrooms in warm water for at least 20 minutes; after this time, drain and cut the mushrooms into pieces retaining and filtering a bit of the soaking water.

Boil a pot of water, add salt and cook the linguine. Meanwhile, clean and slice the leek into thin slices and let it simmer with the mushrooms over medium heat in a tablespoon of olive oil until the leek will be tender.

Mix in a bowl a tablespoon of cream and a tablespoon of mushroom soaking water, then dissolve the saffron, a pinch of salt and chili powder according to your taste and... resistance to hot!

Combine the sauce with mushrooms and leeks and cook for few minutes over low heat.

Drain the pasta when it is just slightly firm and season it with the sauce, then serve immediately the linguine with leek, mushrooms and spicy saffron sauce, piping hot.