Barilla® Linguine

Instructions

1. 1
   Soak clams in water for one hour with sea salt. Rinse well.
2. 2
   Bring a large pot of water to a boil.
3. 3
   Sauté garlic over medium heat in a large skillet with olive oil. Add clams, bay leaf, and wine.
4. 4
   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.
5. 5
   Sauté leeks in a separate small skillet with butter for 3-4 minutes. Season with salt and freshly ground black pepper.
6. 6
   Add leeks to skillet with clams and simmer one minute. Set aside.
7. 7
   Cook pasta two minutes less than the recommended cooking time. Drain, reserving 2 cups of the pasta cooking water.
8. 8
   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.