- STEP 1
Cut the white and pale green of the leeks into thin slices and wash well. Melt the butter in a heavy saucepan, add the leeks and stir until they are coated with butter.
- STEP 2
Add the stock and simmer very gently, uncovered, for 30 minutes or until the leeks are tender.
- STEP 3
Add the ham and season to taste. The leeks will absorb most of the liquid. Meanwhile cook the pasta 'al dente', drain well and pour into a warmed serving bowl.
- STEP 4
Quickly reheat the leeks with the cream. Pour over the pasta, add half the cheese and toss together. Serve at once, with the rest of the cheese passed round separately