INGREDIENTS PER 3 PEOPLE
Extra virgin olive oil, 0.3 us fl. oz.
Parmigiano Reggiano (discretional)
Wash and clean out the agretti, then steam them for few minutes. Wash the agretti with cold water to preserve the color and cut 1oz of them. In a saucepan, bring the water to a boil, then add salt and turmeric and cook pasta. In a pan sauté the extra virgin olive oil with the leek, add the speck and pan-fry it for few minutes.Cook pasta al dente, drain it and put it in the pan with the speck, add the agretti and cook for two minutes more. Plate and use the remaining agretti to garnish. Enjoy.
Thanks to Sergio in Cucina