Clean the leek removing tougher outside leaves and the roots then slice it into rings. Remove the soil off the mushrooms, and once rinsed and well dried slice them finely. Fry the leek with a the slightly crushed garlic until soft but not golden.Add the mushrooms and cook over a high heat for 2-3 minutes. Season with a pinch of salt and a grind of pepper then sprinkle with grated lemon zest. Cook the orecchiette in a pan with boiling salted water.Drain al dente and mix with the mushrooms; sprinkle the pasta with chopped parsley and basil (previously rinsed and dried) Mix the sauce and the pasta and serve with a sprinkle of parmesan.