Recipe for Spaghetti with Leeks and Small Mackerel Fillets

Cut the ends off the leeks to keep only the white parts, then slice finely. Place in a colander and rinse thoroughly to remove impurities.

In a pan, add a drizzle of olive oil and then cook the leeks for 10 minutes until they are well softened. Season with salt and pepper.

Meanwhile, in a pot of boiling salted water, cook the pasta according to the package instructions. Reserve a ladle of the pasta water.

Once the leeks are cooked, add the cream, the parmesan, the reserved pasta water, the lemon juice, and its zest, then mix well. Let everything simmer for 2 minutes.

Add the spaghetti to the pan and mix well.

To finish, serve the spaghetti on a plate and add the small fillets of mackerel on top along with a bit of oil from the can. You can add some lemon zest and a bit of parmesan if you have any left. It's ready!