Ingredients (serves 4):
3 tablespoons of olive oil
3 crushed garlic cloves
1 tablespoon of fresh oregano leaves
3 large leeks, finely sliced
400g of fettucine
1 lemon, zest grated
1 tablespoon of capers
70g (2/3 cup) of grated Parmesan cheese
30g (1 cup) of roughly chopped continental parsley
Fill a large saucepan (for the pasta) and allow it to boil.
Heat the olive oil in a large frying pan over medium heat adding the minced garlic, oregano and leeks.
Saut� until the leeks are soft and transparent, then season with sea salt and freshly ground black pepper.
Add the pasta to the boiling water and cook it until it is ‘al dente’.
Drain the pasta and place it back in the saucepan.
Add the contents of the frying pan into the saucepan and stir together.
Serve the pasta with extra parmesan if required.