* 1 trimmed Leek, about 150g
* 8 slices Parma ham or a selection of other cooked meats
* 50g Butter - use less if using a cooked meat that will leech fat - eg: salami
* 220g Egg Spaghetti or other fine egg Pasta - ''weight is for fresh pasta, not dried pasta''
* 2 tablespoons of Belazu Balsamic vinegar
* 50g chopped Hazelnuts
* Torn fresh basil to garnish
* 2 trimmed Leeks, about 300g
* 8 slices Parma ham or a selection of other cooked meats
* 100g Butter
* 500g fresh Egg Spaghetti or other fine egg Pasta
* 2 tablespoons of Belazu Balsamic vinegar
* 50g chopped Hazelnuts
* Torn fresh basil to garnish
* Freshly ground black pepper


===Method===
* Fill and Boil the kettle. Cut the Leeks into 8cm lengths. Split lengthways, then slice finely into Julienne. Make a Pile of the Ham and slice across the depth to make similar strips.
* Melt the Butter in a large Frying pan and toss the Ham in the butter, stir fry for a few seconds then add the Leeks and cook on a low flame for about 8 minutes until the leeks are soft.
* Using the kettle water, Boil the Spaghetti with 1 teaspoon Salt for 2 minutes. Drain and return to the pan. Add the buttery Leeks, Ham and Balsamic vinegar, stir well and serve with chopped Hazelnuts, fresh basil leaves and a grind of black pepper.
Adapted from a recipe by Lindsey Bareham, The Times
===Belazu products used in this recipe===
* [http://www.mybelazu.com/details/balsamic-vinegar.html Belazu Balsamic Vinegar]
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