Barilla® Linguine

with Clam and Leeks and Sweet Paprika

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1 g
Total Fat
6 g
Total Carbs
2 g


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