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I decided to revisit a well-known pasta, by adding an ingredient that they place all over the world! Leeks are delicious on their own already, with eggs, but I recently discovered that I had never properly evaluated. So I'm experimenting with different things and combinations. This is one.
(... sorry for the messy dish ..... I quickly removed the guests hungry ....)

Ingredients 4 people

400g spaghetti (high quality)
2 leeks (white to green aprte the most tender) 2 zucchini

16 large shrimp or whole shrimp (if they are small, about twenty)
a clove of garlic
oil, a splash of cognac pepper


Heat in a pan a little olive oil and whole garlic buttateci and shrimp fry few minutes, then vanished with a splash of cognac and a pinch of salt (to help with that Remove the pan from the heat). Lower the heat and wait right that the alcohol evaporates and shrimp are beautiful red, then poured it all into a bowl and set aside.

In the same pan heat another drizzle of olive oil and fry the leeks course after being washed and cut into strips ... or in the usual circles ....
Sauté just a couple of minutes, should not fade too, must maintain some consistency. Salt travasateli
then into another container and set aside.
Cut only the green part of the zucchini, virtually cutting the peeled part of the broad stripes of green with a few mm of white flesh and cut into sticks.

In the same skillet heat this time a little more oil and fry the zucchini sticks. Even those not too must remain at dente.Salate and quench the fire.
Toss the pasta. While they cook, remove the shrimp from ... what's his name? ... Coverage of the tail, leaving the head attached. When you miss a couple of minutes to cook the pasta, add the leeks zucchini and shrimp also, Cook on high heat and then drain the spaghetti and add to vegetables. Blow up all of a minute to mix well, then sprinkle with pepper and serve.
I find that leeks give a new flavor to this dish and very tasty.