- 2 leeks
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups garlic flavored olive oil
- 1 cup canned low-sodium chicken broth, or homemade chicken stock, skimmed of fat
- 1 cup heavy cream
- 3 ounces cooked Parma ham cut into 1/8-inch-thick matchsticks
- 1 cup frozen peas, defrosted
- Salt and freshly ground black pepper
- 1 pound fresh or dried fettuccine
- 1 cup small mint leaves or chopped large leaves
- Place sliced leeks in a small bowl of cold water. Let stand for 5 minutes to rid them of dirt and sand. Lift sliced leeks out of water, leaving sand behind, and drain well. Bring a large pot of water to a boil over high heat.
- Heat olive oil in large skillet over medium-low heat. Add leeks and garlic, and cook until softened, 2 to 3 minutes. Raise the heat to medium-high. Add chicken stock, cream, ham, and peas; season with salt and pepper. Let the sauce cook until it is reduced by half, stirring frequently until it has thickened, about 6 minutes.
- Salt the boiling water, add pasta, and cook until al dente, about 4 minutes for fresh. Drain fettuccine, and return to pot. Add sauce to fettuccine, and toss to combine. Transfer to a serving dish, sprinkle with the mint, and serve.