Barilla® Linguine

with Leeks & Clams

Blue Box Linguine

Made with

Barilla Linguine

  • Prep
  • Cook
  • Skill

  • 470
  • 58.0g
  • 24.0g
  • 12.0g


Ingredients for 8 people

  • 1 box Barilla® Linguine
  • 2 pounds Fresh Littleneck Clams
  • 2 cloves Garlic, Sliced Thin
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Bay Leaf
  • 2 cups Dry White Wine
  • 3 Medium Leeks, Sliced Thin
  • 2 tablespoons Butter
  • 4 tablespoons Fresh Italian Parsley, Chopped


  • Soak clams in water for one hour with sea salt. Rinse well.
  • Bring a large pot of water to a boil.
  • Sauté garlic over medium heat in a large skillet with olive oil. Add clams, bay leaf, and wine.
  • Cover and cook until clams open. Discard half of the shells. Pour cooking juice in a measuring cup and let it sit until the sediment falls to the bottom. Filter the juice through a cheese cloth.
  • Sauté leeks in a separate small skillet with butter for 3-4 minutes. Season with salt and freshly ground black pepper.
  • Add leeks to skillet with clams and simmer one minute. Set aside.
  • Cook pasta two minutes less than the recommended cooking time. Drain, reserving 2 cups of the pasta cooking water.
  • Add hot pasta to clam and leek mixture, heat 1-2 minutes, adding the pasta cooking water to thin sauce if desired. Finish with chopped parsley.
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