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I served this dish with seared fresh ahi tuna and a salad, but it will work equally well with a number of other protein rich foods such as grilled salmon, breaded pork fillet medallions
and breaded chicken strips.

Serves: 4


1 oz (25 g) butter
1 tablespoon extra virgin olive oil
6 medium leeks – cut off top; use white and light green leaves only; halve lengthwise and wash thoroughly; slice crosswise into ½“ (1 cm) pieces
10 cloves garlic – peeled and sliced in half lengthwise

½ level teaspoon salt
¼ level teaspoon black pepper
½ cup (125 ml) dry white wine
1 cup (250 ml) low salt chicken broth

12 oz (375 g) dried spaghetti
½ cup (125 ml) double (heavy) cream
⅓ cup (½ oz) grated Pecorino Romano
¼ cup (50 ml) washed, chopped, Italian parsley


  1. Heat the butter and oil together in a heavy skillet.
  2. Add the leeks and garlic. Cook for 3-5 minutes, stirring often, until the leeks begin to brown.
  3. Add the seasoning ingredients and bring to simmering point.
  4. Reduce heat. Put a piece of parchment or greaseproof paper over the pan and cover with the skillet’s lid.
  5. Cook the leek mixture, stirring occasionally, for about 40 minutes until the leeks are really tender.
  6. Cook the spaghetti in boiling water according to the directions on the packet.
  7. Drain and reserve ½ cup (125 ml) of the cooking water.
  8. Stir the cream into the leek mixture and cook for about 3 minutes until it thickens.
  9. Toss together the cooked pasta and leek mixture, adding the cooking water if the mixture seems to be too thick.
  10. Stir in the cheese and parsley.
  11. Taste and adjust seasoning.
  12. Serve piping hot, topped with a protein rich food of your choice.