Clam & leek sauce


very easy 400 g/14 oz clams in brine (in jar) 1 bay leaf

3 tbsp olive oil salt and pepper 2 large leeks (white part only), sliced 350 g/12 oz dried spaghetti lengthwise and cut into thin or linguine

5 cm/2 inch strips 2 garlic cloves, chopped very finely

3 tbsp chopped fresh

4 tbsp dry white wine flat-leafed parsley, to garnish

serves 4

10 minutes

Drain the clams, reserving the liquid from the jar.

Heat the oil in a large frying pan over a medium-low heat.

Add the leeks and garlic, then fry gently for 3-4 minutes until the leeks are tender-crisp. Stir in the wine and cook for 1-2 minutes until evaporated. Add the bay leaf, clams and the reserved liquid. Season with salt and pepper. Simmer for 5 minutes, then remove from the heat.

Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish.

Briefly reheat the sauce and pour over the pasta. Add the parsley and toss well to mix. Serve immediately.

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