Barilla® Linguine

with Clam and Leeks and Sweet Paprika



Ingredients for 8 people

  • 1 box Barilla® Linguine
  • 1/3 cup extra virgin olive oil, divided
  • 1 bay leaf
  • 3 cups leeks, diced
  • 1 clove garlic
  • 2 dozen little neck clams
  • ½ cup White wine
  • 2 tablespoons parsley
  • 1 tablespoon sweet paprika
  • 1 tablespoon butter Salt to taste


  1. 1
    Bring a large pot of water to a boil. Add salt to taste.
  2. 2
    In a large skillet sauté leeks in 1 tablespoon olive oil over medium high heat for 5 minutes, stir in paprika; set aside.
  3. 3
    Add remaining olive oil and garlic to the skillet; sauté 1 minute.
  4. 4
    Add clams, wine and bay leaf; cover and cook until clams are open, about 4 minutes. Discard any unopened clams.
  5. 5
    Remove clam shells and return clams to the pan and add sautéed leeks.
  6. 6
    Cook pasta 2 minutes less than package directions.
  7. 7
    Drain pasta, reserving about 1 ½ cups of the cooking water.
  8. 8
    Toss pasta in the skillet with the leeks and clams.
  9. 9
    Add parsley and a few ladles of the reserved cooking water.
  10. 10
    Continue cooking pasta and sauce mixture until sauce has thickened.
  11. 11
    Stir in butter before serving.

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