Angel Hair Pasta With Portabellas, Leeks And Balsamic Vinegar - cooking recipe

Ingredients

10 ounces dried angel hair pasta
5 tablespoons extra virgin olive oil
1 large leeks or 2 bunches scallions, cut into 1/4 inch pieces including some of the green
4 garlic cloves, minced
2 large portabella mushroom caps, sliced
1 tablespoon balsamic vinegar
salt

Preparation

Pour the oil into a saute pan and heat over medium heat for about 30 seconds.
Saute the leek for about 2 minutes until softened.
Add the garlic and saute for another 30 seconds.
Add the mushrooms and saute, stirring frequently, until the mushrooms are wilted and the liquid they have given off has evaporated.
Add the balsamic vinegar, stir well, and season with salt to taste.
Bring a large pot of lightly salted water to a boil and add the pasta, stirring to make sure the pasta is well separated.
Boil 2 to 3 minutes, until done.
Drain and transfer to a large bowl.