Executive Chef Lorenzo Boni of Barilla USA
Linguine with Clams and Leeks Sauce (Linguine con Vongole e Porri) Recipe
Ease of preparation:
Prep Time: 10 minutes
Cook time: 30 minutes
Wine pairing: White
1 box Barilla linguine
1/3 cup extra virgin olive oil, divided
1 bay leaf
2 cups (2 medium) leeks diced into 1/4 cup inch pieces
2 tablespoons butter
1 clove garlic
3 dozen little neck clams
1/2 cup white wine
2 tablespoons parsley, chopped
to taste salt
to taste freshly 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