Pasta with Leeks, Prosciutto and Mushrooms

Total time: 25 minutes
     Sautéed leeks, dry-cured ham and mushrooms make a simple, flavorful sauce for pasta.

 Ingredients:

• 3 medium leeks, about 1 1/2" diameter (3.5cm) each
• 4oz (120gr) mushrooms
• 4 - 5 slices (4oz, 120gr) Prosciutto or other dry-cured ham
• 1 tbs dried sage
• 1 tbs olive oil
• 1/4 cup (2oz, 60ml) white wine or chicken stock
• 1/2 cup (2oz, 60gr) freshly grated Parmesan plus a bit extra for sprinkling at table
• 4oz (120gr) long pasta, tagliatelle, linguini, spaghetti

 Instructions:

• Cook pasta according to package directions. 
• While pasta cooks: 
• Clean leeks and slice thinly.
• Brush mushrooms and slice. 
• Roughly chop Prosciutto. 
• Heat oil in a large nonstick skillet.  Add leeks and sauté until starting to get tender, about 5 minutes. 
• Add mushrooms, ham and sauté about 10 minutes, until everything is starting to turn golden. 
• Add wine or stock, sage and heat through. 
• Pour over hot, cooked pasta, add Parmesan and toss lightly - use a tongs. 
• Serve, extra Parmesan on the side.