Ingredients: 4 tablespoons olive oil, divided as below 1 pound medium size shrimp, shelled and deveined 2 large leeks 2 tablespoons coarse salt 1 teaspoon minced shallot 2 tablespoons unsalted butter (optional) 1 cup chicken stock Salt and freshly ground black pepper to taste 1 pound fresh Tagliatelle pasta 1/3 cup grated Pecorino Romano cheese, and more for use at the table. Directions: In a saute pan, heat 2 tablespoons of the olive oil and quickly sear the shrimp for two minutes. Set aside. Trim the leeks and discard the 1/3 of the tough green portion. Slice the remainder into 1/2 inch thick rounds and rinse in several changes of cold water to remove all soil and grit. Drain well. Bring 6 quarts of water to a boil with the 2 tablespoons of coarse salt. In a saute pan, heat the remaining olive oil, add the leeks and saute over moderate high heat, stirring until softened about 5 minutes. Add the shallot and cook, stirring 1 minute. Add the butter and the stock and simmer gently 3 minutes. Add shrimp and simmer and additional 1 minute. Add salt and pepper to taste. Add the Tagliatelle to the boiling water, stirring with a wooden spoon. The pasta will be done as soon as the water returns to the boil, 1/2 to 1 minute. Drain the pasta well, add the leek sauce, and toss well to coat the pasta with the sauce. Sprinkle with Pecorino Romano cheese. Toss well and serve with additional Pecorino Romano on the side. Serves 4