Turkey Fricasse On Angel Hair Pasta

1 kg/2 lb boneless turkey pieces, skinned
1 tablespoon olive oil
2 cloves garlic, peeled and crushed
2 leeks, trimmed, washed and finely sliced
225 g/8 oz cap mushrooms, wiped and trimmed
1 x 400 g/14 oz can chopped tomatoes
50 rum/2 fl oz red wine vinegar
50 ml/2 fl oz red wine
2 tablespoons chopped basil
salt
freshly ground black pepper
450 g/1 lb angel hair pasta
1 tablespoon olive oil
basil leaves, to garnish

Cut the turkey into bite-sized pieces. Heat the oil in a pan. Fry the turkey until golden brown on all sides. Transfer to a pudding basin. Gently fry the garlic and leeks in the same pan until cooked but not brown. Add the mushrooms, tomatoes, vinegar, wine and 1 tablespoon of the basil. Season very well with salt and pepper. Bring to the boil and pour the sauce over the turkey. Cover with foil and place in a steamer or a saucepan half-filled with boiling water. Cover with a tight-fitting lid and steam for 20 minutes.

Two minutes betore serving the fricasse'e, put the pasta and oil into the boiling water. Be careful not to overcook the pasta. Drain well, season and stir in the remaining chopped basil. Divide the pasta between 4 warmed plates. Spoon on the turkey and sauce. Garnish with basil leaves and serve at once while piping hot.

SERVES 4