Total Calories: 554
1 Trim away the green tops and root ends of the leeks. Cut them in half lengthwise and rinse well under cold running water, getting any grit out from between the layers. Drain the leeks and cut them into thin crosswise slices. There should be about 31/2 cups of sliced leeks.
2 In a skillet large enough to hold the pasta, combine the leeks, water, butter, and salt to taste. Bring the water to a simmer and cook over low heat until the leeks are tender and slightly translucent and most of the liquid has evaporated, about 30 minutes.
3 Add the cream and simmer 2 minutes more or until slightly thickened. Stir in the prosciutto and some pepper. Remove the sauce from the heat.
4 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
5 Add the pasta to the skillet with the sauce and toss well. Add a little cooking water if the pasta seems dry. Add the fontina, toss again, and serve.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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