1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
1/2 teaspoon dried crushed red peppers
1/2 teaspoon fennel seeds
2 medium leeks (white & pale green parts only). split lengthwise, sliced crosswise
1 1/4 pounds plum tomatoes, diced
1/2 cup dry white wine
1 tablespoon white wine vinegar
12 ounces linguine
1 3/4 cups freshly grated Parmesan Cheese, divided
(I added sausage and artichoke heart to the sauce, it was really good. You can also add small clams or mussels into the sauce for a sea-food dish)
Heat oil in large skillet over medium-high heat. Add next 3 ingredients; saute 1 minute. Add leeks; saute until beginning to soften, about 4 minutes. Add diced tomatoes; stir 1 minute. Add wine and vinegar; bring to a boil. Cover and cook until tomatoes break down. Stirring often, about 5 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 1/4 cups pasta cooking liquid.
Add pasta, 1/2 cup reserved pasta liquid, and 3/4 cup cheese to sauce in skillet. Toss over medium-high heat until sauce coats pasta, adding more liquid by 1/4 cupfuls if dry. Seaosn with salt and pepper. Serve, passing 1 cup cheese separately.