Anononymous 7-29-05

2 medium leeks, green tops trimmed, split up to the root ends, cleaned

1 Tablespoon olive oil

1 large red bell pepper

1 large yellow bell pepper

4 Tablespoon unsalted butter

1 large clove, garlic, minced fine

1/3 cup dry vermouth

salt and freshly ground pepper to taste

12 oz. fresh fettuccine

1 Tablespoon fresh thyme leaves

1 cup Apple Wood chips

Prepare a medium−hot fire in the grill. Coat the leeks with olive

oil. When the coals are covered in gray ash add the presoaked chips

to the fire. When the chips start to smoke place the leeks and

peppers on the cooking grid directly over the fire. Grill, turning as needed, until leeks are tender and golden brown,

about 10−12 minutes, and skin of peppers is charred, about 15

minutes. Remove the leeks from grill and let cool. Remove the

peppers from the grill and place in a paper or plastic bag and seal;

set aside and allow to steam. When cool, trim root ends from leeks,

then cut into thin strips. Peel and seed bell peppers and cut into

thin strips. Meanwhile, heat a large pot of water to

boiling. Heat butter in a large skillet over medium heat. Add garlic

and cook, stirring frequently, until pale golden. Add vermouth, and

reduce to syrupy consistency. Stir in leeks and peppers and season

with salt and pepper. Salt boiling water, add pasta, and cook until

tender but still firm to the bite. Drain thoroughly, add to skillet

and toss well. Sprinkle with thyme and serve hot.