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Barilla® Linguine
with Leeks & Clams

Made with
Barilla Linguine
- Prep
- Cook
- Skill
- Accomplished
- 470
- CALORIES
- 58.0g
- CARBOHYDRATE
- 24.0g
- PROTEIN
- 12.0g
- FAT
Ingredients
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
Instructions
- 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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