Sam Hayward's Pasta With Goat Cheddar And Smoked Mussels

• 1 large leek, white part only, coarsely chopped, about 1/2 cup
• Approximately 1/3 cup extra-virgin olive oil
• 1/2 pound dried paglia e fieno (straw and hay, thin green and white noodles)
• 3/4 pound smoked mussels, drained of all excess oil
• A generous pinch, roughly 1/8 teaspoon, cayenne pepper
• 1/4 to 13 cup shredded fresh oregano (see note)
• 1/4 cup creme fraiche, at room temperature
• 13 to 1/2 pound goat Cheddar, cut in 1/3-inch cubes, about 1 1/2 cups
• Salt and cracked black pepper to taste

1. This recipe requires fast last-minute assemblage.
2. Be sure all is in readiness before you begin.
3. Put a large kettle of water on to boil for the pasta.
4. Put a generous film of olive oil into a wide, ideally 12-inch, skillet.
5. Saute the leek in it over low-medium heat until limp and translucent but not at all colored, about 15 minutes.
6. If pasta water is not yet boiling, remove pan from the heat.
7. When water boils, slowly add the pasta.
8. Allow to cook for about four minutes, then add the mussels to the leek pan and saute over low-medium heat until they are just cooked, about four minutes.
9. Stir in the cayenne and oregano.
10. As soon as the pasta is done al dente, drain it and return it to the kettle.
11. Put the kettle back on the hot burner but do not turn on the heat.
12. Pour the mussel mixture over the pasta, add the creme fraiche and cheese and toss thoroughly, sprinkling in a small amount of salt and pepper near the end.
13. Taste, correct the seasonings and serve at once on warmed plates.
14. The heat from the pasta will warm the cream and semi-melt the cheese.

only, extravirgin olive oil, paglia, mussels, generous, fresh oregano, creme fraiche, goat cheddar, salt

Taken from cooking.nytimes.com/recipes/2758 (may not work)