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Jamie Oliver says, "It’s amazing what you can create with just a few humble ingredients. This comforting combo of slow-cooked, sweet leeks and wafer-thin mushrooms with loads of garlic and a little Parmesan is truly delicious. I’ve bolted on some crispy herby breadcrumbs, known as pangritata in Italy, which not only add texture, but also use up bread that would otherwise have been thrown away." See method
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Jamie's tip: "Mushroom pastas are often loaded with cream, but this one uses Parmesan and starchy pasta cooking water to create a similarly indulgent, saucy vibe with less fat."
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