Leeks:
Halve leeks, cut into 1/2" slices at an angle.
Heat sauté pan, evoo and some butter. Add garlic, thyme leaves, and leeks. Coat
all. Add wine, salt and pepper. Stir in chicken stock. Cover with sliced ham,
cover and cook gently for 25-30 minutes.
Remove ham from the leeks, slice, add back to the leeks. Warm, season to taste
with salt/pepper, add butter and some cheese.
Pangrattato:
Food process the porcini and bread with a pinch of salt and pepper, consistency
of bread crumbs. Heat pan with evoo, add the crushed garlic and whole rosemary
for 1 minute. Add bread crumbs, shaking until golden brown. Drain on paper
towels. Discard rosemary and garlic. Let cool.
Slice pasta into 2 inch strips. Boil in water for 2 minutes, or al dente.
Drain pasta, reserve some cooking liquid. Add pasta to the leeks, adding some
reserved water to give a smooth sauce.
Serve with sprinkled Pangrattato, and shaved parmesan cheese.
Jamie Oliver