Linguine with Clams and Leeks Sauce

By exdircomp

Ingredients

• 1 box 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

Preparation

Step 1

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