Buttery leek and soy tagliatelle with sesame oil recipe
 This easy pasta dish is given an Asian twist with a little soy sauce and sesame oil. The leeks need to cook gently to ensure they are caramelised and very soft. Butter and Parmesan added at the end create a beautifully creamy sauce for the pasta. 75g/2¾oz butter1 tsp olive oil2 anchovies in olive oil3 leeks, finely sliced400g/14oz tagliatelle6 garlic cloves, finely chopped2 tbsp soy sauce 50g/1¾oz Parmesan, grated, plus extra to garnish (optional)1 lemon, juice, plus zest to garnish1 tbsp sesame oilsalt and freshly ground black pepper 75g/2¾oz butter 1 tsp olive oil 2 anchovies in olive oil 3 leeks, finely sliced 400g/14oz tagliatelle 6 garlic cloves, finely chopped 2 tbsp soy sauce 50g/1¾oz Parmesan, grated, plus extra to garnish (optional) 1 lemon, juice, plus zest to garnish 1 tbsp sesame oil salt and freshly ground black pepper Method Melt half of the butter and a drizzle of olive oil in a large frying pan over a medium heat. Add the anchovies, leeks and a pinch of salt. Mix well to break up the anchovies. Cook for about 10 minutes until the leeks are caramelised and very soft.Meanwhile, cook the tagliatelle in a saucepan of very lightly salted boiling water according to the packet instructions. Add the garlic and soy sauce to the leek mixture and cook for 1 minute. Add a splash of pasta water if it starts to dry out or stick to the pan.Once the pasta is al dente, remove the pan from the heat and transfer 200ml/7fl oz pasta water to the leek mixture. Drain the pasta thoroughly and stir the pasta into the leek mixture. Add the remaining butter and toss very well to create an emulsified sauce.Add the Parmesan and continue to toss until the pasta is well coated. Add the lemon juice and sesame oil and toss to combine. Season with black pepper and garnish with the lemon zest and a sprinkle of Parmesan, if using. Serve immediately. Melt half of the butter and a drizzle of olive oil in a large frying pan over a medium heat. Add the anchovies, leeks and a pinch of salt. Mix well to break up the anchovies. Cook for about 10 minutes until the leeks are caramelised and very soft. Melt half of the butter and a drizzle of olive oil in a large frying pan over a medium heat. Add the anchovies, leeks and a pinch of salt. Mix well to break up the anchovies. Cook for about 10 minutes until the leeks are caramelised and very soft. Meanwhile, cook the tagliatelle in a saucepan of very lightly salted boiling water according to the packet instructions. Meanwhile, cook the tagliatelle in a saucepan of very lightly salted boiling water according to the packet instructions. Add the garlic and soy sauce to the leek mixture and cook for 1 minute. Add a splash of pasta water if it starts to dry out or stick to the pan. Add the garlic and soy sauce to the leek mixture and cook for 1 minute. Add a splash of pasta water if it starts to dry out or stick to the pan. Once the pasta is al dente, remove the pan from the heat and transfer 200ml/7fl oz pasta water to the leek mixture. Drain the pasta thoroughly and stir the pasta into the leek mixture. Add the remaining butter and toss very well to create an emulsified sauce. Once the pasta is al dente, remove the pan from the heat and transfer 200ml/7fl oz pasta water to the leek mixture. Drain the pasta thoroughly and stir the pasta into the leek mixture. Add the remaining butter and toss very well to create an emulsified sauce. Add the Parmesan and continue to toss until the pasta is well coated. Add the lemon juice and sesame oil and toss to combine. Add the Parmesan and continue to toss until the pasta is well coated. Add the lemon juice and sesame oil and toss to combine. Season with black pepper and garnish with the lemon zest and a sprinkle of Parmesan, if using. Serve immediately. Season with black pepper and garnish with the lemon zest and a sprinkle of Parmesan, if using. Serve immediately.