In a heavy bottomed pot, heat olive oil and butter over medium-high heat and sauté garlic and leeks for 3 to 5 minutes or until they develop some color. Season with salt and pepper.

Add the white wine, cover and cook for about 10 minutes - giving it some occasional love - until leeks have softened.

Uncover and continue cooking until the wine has almost completely reduced.

Stir in the heavy cream and cook until sauce thickens. Taste for seasoning and fix if necessary.

Add cooked pasta and toss it with sauce. If necessary, add some pasta water to smooth the sauce.

Serve it with some freshly grated Parmigiano Reggiano.