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 vermouthsalt and freshly ground pepper to taste
12 oz. fresh fettuccine
1 Tablespoon fresh thyme leaves
Prepare a medium-hot fire in the grill. Coat the leeks with olive oil.Place the leeks and peppers on the cooking grid directly over the fire.
Grill, turning as needed, until leeks are tender and golden brown, about10-12 minutes, and skin of peppers is charred, about 15 minutes. Remove theleeks from grill and let cool. Remove the peppers from the grill and placein 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 andseed 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 syrupyconsistency. Stir in leeks and peppers and season with salt and pepper.
Salt boiling water, add pasta, and cook until tender but still firm to thebite. Drain thoroughly, add to skillet and toss well. Sprinkle with thymeand serve hot.