Spaghetti with shiitake mushrooms and walnuts

For 4 people
350 g whole kamut spaghetti
100 g walnuts
8 dried shiitake mushrooms
1 leek
5 tablespoons of soy milk
5 tablespoons extra virgin olive oil
8 chive strands
4 tablespoons of water to soak the mushrooms
1 pinch of salt
1 pinch of white pepper

Cut the leek into pieces by a couple of centimetres, bake in three cups of boiling water.
In a food processor finely chop walnuts.
When the leeks will be well cooked (5 or 6 minutes to cook) drain and combine with walnuts and olive oil, season with salt and pepper, add the soy milk and blend. Keep aside.
Soak the mushrooms in water 20 minutes, then remove the stalk, cut into strips and saute over high heat for a few minutes.
Pour 4 tablespoons of the soaking water, lower the heat and continue for another 10 minutes.
At the end add some chopped chives.
Cook the spaghetti al dente, pour into a pan with mushrooms and add sauce of walnuts, a drizzle of olive oil and some chives.
Mix well and serve hot.