Leek Tagliatelle | Creamy Italian Pasta

Thoroughly wash the leeks between the layers, then slice into thin rings. Peel the fresh garlic cloves and crush or finely chop them. Finely chop the parsley.

In a large pot, bring plenty of water to a boil for the pasta and add a pinch of salt.

In a deep pan over low-medium heat, heat the extra virgin olive oil and half of the butter (20 g) together. Add the sliced leeks, a pinch of salt and black pepper, then cover and cook over low heat, caramelising for 12-14 minutes until sweet, soft, and buttery tender.