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Soup with Leeks and Clams (Zuppa di Porri e Vongole)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 18 minutes

Servings: 4-6

Regions: Toscana

Wine pairing: Red

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Ingredients

1/4 cupextra virgin olive oil
1 clovegarlic, minced
4 cups (12 ounces)leeks, finely chopped
1 quartwater
1 bottle (8 ounces)clam juice
1 box (16 ouncesBARILLA Medium Shells
1 can (6.5 ounces)chopped clams with juice
1-1/2 teaspoonsalt
1/4 teaspoonfreshly ground black pepper
2 tablespoonsfresh chopped parsley


HEAT oil in 4-quart pot over medium heat. Add garlic; sauté 1 minute (do not brown). Add leeks; sauté 2 minutes. Stir in water and clam juice; bring to a boil.
ADD Shells; cook 6 minutes, covered.
ADD clams with juice, salt and pepper; continue cooking 2 minutes, stirring occasionally. Serve in bowls; sprinkle with parsley. Drizzle with additional olive oil, if desired



Substitute fresh chives for green onion.


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