Caramelised leek spaghetti | Quick Italian pasta

Wash the leeks thoroughly, including between the layers, trim the root end and tough green parts, then slice into thin, 3-4 millimetre rings. Peel the garlic cloves and slice thinly. Toast the walnuts in a dry pan for 2-3 minutes until fragrant, then coarsely chop.

In a deep pan, heat the extra virgin olive oil and butter. Add the sliced leeks and a pinch of salt, then sauté over medium-low heat, stirring frequently, for 12-15 minutes until completely soft, reduced, and caramelised to a golden brown. Stir in the thinly sliced garlic for the final 2 minutes.

Meanwhile, bring a large pot of water to a boil with 1 teaspoon of salt, and cook the spaghetti until al dente (1 minute less than the package instructions). Before draining, reserve 150 ml of the starchy cooking water.