leeks and pasta

2 large leeks (tops removed, wasted, diced in 1/4 inch thick slices)
1-2 cloves garlic
1 tbsp butter
2ish tbsp olive oil (add more once leeks are sauteing if needed, to coat)
1/2 cup vermouth
1/2 cup chicken stock
1/2 tsp salt

spiral pasta, or other short pasta

Melt butter with olive oil, add leeks and saute over low-med heat ~4-5 mins until softened. Add garlic and saute ~1 min. Turn heat up to high and add vermouth. Cook a few minutes until thickened and vermouth is cooked off. Add chicken stock and salt. Simmer 30 mins until leeks are creamy. Boil pasta, add ~1/4 cup pasta water to sauce and mix in cooked pasta. Bring mixed pasta/sauce to a quick simmer and turn off heat. Let sit ~ 5 mins to adsorb/thicken sauce.

Adapted from Chao Italia