Cook the scialatielli pasta in boiling salted water. In the meanwhile, in a pan, fry the leek in the oil. When the leek becomes crispy, keep it aside. Then, fry the potatoes in the same oil for two minutes. Add the smoked Ham and cook for three more minutes. Drain the pasta “al dente” and keep some of its water on the side. Add the pasta to the sauce, and whisk all for a few minutes. Serve hot. Garnished with sprigs of crispy leeks, diced tomato and chopped parsley.
