This sauce should only be made if you have available very young fava beans with tender skins.
Sauté the leeks and garlic in the oil and butter for a few minutes, then add the ham and shelled beans and cook for another minute or two. Add the white wine and bring to a gentle boil. Let the wine evaporate a little, then add the chicken stock and cook over a fairly high heat until the beans are tender. Stir in the cream and pepper to taste, then add the Parmesan and savory. Taste and correct the seasoning, if necessary. Keep hot.
Cook the spaghetti in plenty of boiling water. Drain and mix with the sauce.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.