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
