Use the pasta recipe from the previous post to make some delicate tagliatelle or pappardelle.
Take two leeks, top and tail them so that you are left with the white, tight part of the leeks. Split them down the middle and then slice each half very finely - transversely. Throw about 25g of unsalted butter in a pan and gently sweat the leeks. You want them to be soft and translucent but not in any way browned.
Take 4 large, brown mushrooms, start at one side and slice them thinly, including the stalk. Add them to the leeks along with a dollop of olive oil and continue to cook on a low heat until very soft and well cooked down. There should be only a little moisture in the pan.
Put on your pasta water.
In another pan heat about 50ml of olive oil and add 2 finely sliced small, hot, red chillis and 4 anchovy fillets. Fry off until the anchovies disintegrate. Add 600g of chicken mince and cook on a moderate heat until cooked but still tender. Add the leek and mushroom mixture, and 3 finely chopped sage leaves, mix and cook on a moderate heat.
Put your pasta on.
Add about 80ml of pouring cream to the chicken and vegetable mixture, adjust the seasoning and mix through.
Drain the pasta. Take the chicken sauce off the heat and sprinkle a quarter of a cup of finely chopped broad leaf parsley onto it.
Serve the pasta and sauce with a bottle of good olive oil for sprinkling and some good grated parmesan.