Fill and boil the kettle. Cut the leeks into 8cm lengths. Split lengthways, then slice finely into julienne. Make a pile of the ham and slice across the depth to make similar strips.
Melt the butter in a large frying pan and toss the ham in the butter, cooking for 2 minutes before adding the leeks. Cook on a low flame for about 8 minutes until the leeks are soft and the ham crisp.
Using the kettle water, boil the spaghetti with 1tsp salt for 2 minutes. Drain and return to the pan. Add the buttery leeks and ham, stir well and serve with balsamic vinegar and chopped hazelnuts.
(Lindsey Bareham The Times)
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