Method

• In a wide, preferably nonstick sauté pan, melt the butter in 1/4 cup water on medium-high heat
• Add the leeks and cover with a lid, lowering the heat all the way down
• Cook until soft and spaghetti-like, about 20 minutes, adding water whenever the pan gets too dry, to avoid burning the leeks, and conversely evaporating off any extra liquid once the leeks are soft and sweet
• Bring a large pot of water to a boil
• Add all the wine in the bottle except 3/4 cup, and a handful of coarse salt
• Add the angel hair to the boiling water and wine, and cook until al dente, just a few minutes
• In the pan with the leeks, add 1/2 cup of wine, and allow to reduce slightly
• Add the cream, and heat through
• Add the cooked angel hair and some pasta water, and toss the pasta to incorporate
• I like to add the final 1/4 cup of wine "raw" so that the alcohol is still palatable, but that's your choice
• You just want enough wine and pasta water to create a sauce from the leeks and the cream that lightly coats the angel hair
• Add a lot of freshly cracked black pepper, and the Parmesan and chervil
• Voila! All done