2 cloves garlic, minced
1/4 c brown mushroom, thinly cut
5 – 7 medium size cup mushrooms, cut thinly
2 to 3 inches leek leaves, trim with scissor
about 4 inches of white part of leek, cut thinly
1/8 c of white wine
1 c of water from cooking the bucatini
200 – 250 g bucatini, cooked according to instruction, drain and set aside
60 g butter
Cook the bucatini as per instruction on packet and reserved 1 c of the water. Then heat oil in frying pan, add garlic fry till fragrant. Next add leek leaves, fry for 7 minutes until tender, add in mushrooms and fry further 3 minutes until softened.
Then add mushrooms soup, and season with salt and pepper. Pour the wine, water,and let it simmer about 5 minutes. Add the butter, bucatini and stir to mix well. Taste and season the sauce. Plate bucatini on to serving bowl; put some mushrooms and leek on top.