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Linguine with Clams and Leeks Sauce (Linguine con Vongole e Porri)

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 30 minutes

Servings: 4-6

Regions: Toscana

Wine pairing: White

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Ingredients

1 boxBARILLA Linguine
1/3 cupextra virgin olive oil, divided
1bay leaf
2 cups (2 medium)leeks, diced into 1/4 inch pieces
2 tablespoonsbutter
1 clovegarlic
3 dozenlittle neck clams
1/2 cupwhite wine
2 tablespoonsparsley, chopped
to tastesalt
to tastefreshly ground black pepper


BRING a large pot of water to a boil.
HEAT half of the olive oil in a large skillet over medium high heat. Add leeks, sauté 5 minutes or until tender. Transfer to small bowl and set aside.
HEAT remaining olive oil and butter in the same skillet. Add garlic and sauté for 1 minute.
ADD clams, wine and bay leaf. Cover and cook until the clams are completely opened. Discard the shells; save a few for garnishing if desired. Add leeks.
COOK pasta 2 minutes under lowest cook time on package. Drain, reserving 2 cups of cooking water.
TOSS pasta with leeks, clams and parsley. Add a few ladles of cooking water and continue cooking until sauce is thickened to desired consistency and pasta is al dente. Season with salt and black pepper to taste.
TRANSFER to a serving platter or bowl and serve




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