Linguine with Clams and Leeks Sauce
(Linguine con Vongole e Porri)
Yield: 50 servings
Ingredients
2 cups extra virgin olive oil, divided
3 lb leeks, diced into ¼ inch pieces
8 oz butter
10 oz garlic, chopped
10 lb little neck clams
5 ea bay leaves
4 cups white wine
10 lb pre-cooked Barilla Linguine Pasta
5 oz parsley, chopped
to taste salt
to taste black pepper, freshly ground
4 cups clam juice
Heat half of the olive oil in a large skillet over medium high heat. Add leeks,
sauté until tender. Transfer to small bowl and set aside.
Heat remaining olive oil and butter in the same skillet. Add garlic and sauté for I minute.
Add clams, wine and bay leaves. Cover and cook until the clams are completely opened.
Discard the shells; save a few for garnish if desired. Add leeks and clam juice.
Bring to boil.
Add pre-cooked Linguine to mix and heat until thoroughly heated.
• Pre cooking Barilla Linguine Pasta
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for seven minutes.
• Drain very well, add some olive oil, place on sheet pans and let cool in refrigerator
• When cold cover well and store in refrigerator until usage (3-4 hrs)
