LEEK AND PROSCIUTTO PASTA

Steps:

• Heat a large saute pan over medium heat with enough olive oil and butter to cover the bottom well. Add the leeks and garlic and stir to coat. Stir in the thyme, optional porcini seasoning, wine, broth, and a good grind of pepper and continue to cook until the mixture comes to a boil. Reduce the heat to medium low, lay the prosciutto slices over the mixture, cover the pan, and cook at a low simmer until the leeks are tender and there's still a bit of liquid in the pan, 25-30 minutes. (Add a bit more broth or water if necessary.) Cook the pasta according to package directions. When the pasta is almost done, remove the prosciutto from the pan, cut into julienne slices, and return to the pan. Over low heat, swirl another piece of butter into the sauce, season to taste with salt (and additional pepper if necessary), and stir in half the Parmesan. Serve the pasta topped with the sauce and the rest of the Parmesan. Serves 2.