leeks 4 large,
whites and pale green parts shredded
white wine 60ml
crème fraîche 6 tbsp
parmesan or grana padano (or veggie alternative) shavings for the top
Put the leeks with half of the butter in a pan and melt the butter around the leeks. Add the remaining butter and white wine and cook very gently for 5 minutes. Add the crème fraîche and cook for another 15 minutes, or until the leeks are meltingly soft. Season well.
Cook the pasta and toss it with the leek fondue, divide between 4 bowls and add a handful of parmesan shavings and a squeeze of lemon juice.