Ingredients for 4 servings:
14 oz. spaghetti
8 anchovy filets packed in oil
7 oz. leek (the white part)
zest from half a lemon
3.5 oz. toasted and crushed almonds
1 clove garlic
extra virgin olive oil
salt and pepper

Finely mince leeks and cook slowly with 1 Tbsp. of extra virgin olive oil, 2 Tbsp. of water and garlic clove. When the leek has reached a creamy consistency, remove the garlic. Add anchovies split in half, lemon zest and salt
and pepper. Toss with pasta cooked al dente. Plate and top with a generous helping of crushed almonds, minced parsley and remaining lemon zest.