First, halve the leek 1 cm from the root to the end of the leek and make sure that the root remains whole. With this method, the leek can be rinsed thoroughly with water from the roots and removed from small stones and sand.
After washing, let a pan get hot, peel and slice 2 cloves of garlic and add to the pan with the thyme. Fry with a good dash of olive oil and 25 g butter. Cut the leek into diagonal strips and add to the hot pan.
After about a minute, deglaze the leeks, garlic and thyme with the white wine and chicken stock and bring to the boil. Season everything with a pinch of sea salt and a pinch of pepper and stir. While it is boiling, place the 6 Parma ham slices on the leek like a kind of lid and cover the pot with a lid. Let it cook for 20 minutes.
After the 20 minutes put the Parma ham on a board, cut into strips and add to the leek. And take everything off the plate.
Next is the bread. Use a food processor to chop the dried mushrooms and bread into small crumbs and season with a little salt and pepper. Then heat a pan with a little olive oil and the remaining two cloves of garlic (unpeeled and pressed down with a knife), add the mushroom and bread mixture and let it brown and crisp. When the crumbs are golden brown, place on kitchen paper, remove the garlic and let cool.
Now bring to the boil in a saucepan with salted water and cook the spaghettini in it according to the instructions on the packet. Add the rest of the butter and a handful of fresh Parmesan to the leek mixture and stir well. Bring everything to the boil briefly. Drain the spaghettini and add directly to the leek mixture and stir well.
Arrange the spaghettini on a deep plate, sprinkle with the mushroom and bread mixture and a little parmesan and serve.
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