Lorenzo Boni’s Linguine with Clams and Leeks Sauce (Linguine con Vongole e Porri) Recipe

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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

Servings: 4-6

Regions: Toscana

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


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