• 1 lb spagehetti or fusilli lunghi
• 1/2 cup extra virgin olive oil
• 4 Tbsp thinly sliced shallots
• 2 cups red onions thinly sliced
• 3/4 lb leeks, green tops removed, cut into thin strips 2 in long
• Salt and pepper to taste
• 1/4 cup dry white wine
• 2 Tbsp finely chopped parsley
• 1/3 cup freshly grated parmesan

1. Put the olive oil and shallots in a large skillet over medium heat and cook until the shallots are lightly colored.
2. Stir in the onions and leeks, season generously with salt and pepper, add 1/4 cup water, turn the heat down to medium-low and cover the skillet. Cook until the onions and leeks have softened and become very tender; about 20 - 30 minutes.
3. Bring 4 quarts of water to a boil in a large pot and add salt and the pasta stirring well.
4. Uncover the skillet with the sauce and raise the heat to medium high. Cook, stirring occassionaly, until any liquid in the pan has evaporated and the onions and the leeks start to turn a rich golden color.
5. Add the wine and the parsley to the sauce and cook until the wine has evaporated almost completely. Remove the skillet from the heat and set aside.
6. When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese. Taste for salt and pepper. Serve at once.

(Bob)