Warm the butter in a small saucepan over medium heat and saute the leeks, seasoned with salt and pepper, until softened (about 10 minutes, depending on size). Add the cream and gorgonzola and cook, stirring ocasionally, until the cheese has melted.

Meanwhile, cook the pasta in a large pot of boiling salted water. When it is al dente, drain and transfer to a warm serving dish. Stir through the sauce and serve.

Serves 4 - 6.

From Australian Vogue Entertaining and Travel, April 1999.