Step 1

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.

Step 2

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.