Prepare all ingredients before starting.

Bring a large kettle of water to a boil for the pasta.

Heat olive oil in a wide skillet over low-medium heat.

Sauté chopped leek in the olive oil until limp and translucent, about 15 minutes.

Add pasta to the boiling water and cook for about 4 minutes.

Add smoked mussels to the leek pan and sauté over low-medium heat until just cooked, about 4 minutes.

Stir in cayenne pepper and oregano.

Drain the pasta when it is al dente and return it to the kettle.

Pour the mussel mixture over the pasta.

Add creme fraiche and goat Cheddar to the pasta.

Toss thoroughly, adding salt and pepper to taste.

Taste and adjust seasonings as needed.

Serve immediately on warmed plates.