Fettuccine with a Clam and Leek Sauce
(from largomason’s recipe box)
Source: http://lidiasitaly.com/recipes/fettuccine-with-a-clam-and-leek-sauce/
Ingredients
- 1/2 TEASPOON KOSHER SALT, PLUS MORE FOR THE POT
- 24 LITTLENECK CLAMS, SCRUBBED
- 6 TABLESPOONS -EXTRA--VIRGIN OLIVE OIL
- 6 GARLIC CLOVES, PEELED AND SLICED
- 2 LEEKS, HALVED LENGTHWISE, WHITE AND -LIGHT--GREEN PARTS THINLY SLICED
- 12 OUNCES ZUCCHINI, SLICED INTO -1/4--INCH--THICK -HALF--MOONS
- 1 POUND DRY FETTUCCINE OR FRESH
- 1/4 TEASPOON CRUSHED -RED--PEPPER FLAKES
- 2 CUPS SAN MARZANO CANNED WHOLE TOMATOES, CRUSHED BY HAND
- 1/4 LOOSELY PACKED CUP FRESH BASIL LEAVES, CHOPPED
Directions
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Bring a large pot of salted water to a boil for pasta. Shuck the clams, reserving shucking juices. Strain the juices. Roughly chop the clam meat.
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In a large skillet, over -medium–high heat, heat 4 tablespoons of the olive oil. When the oil is hot, add the garlic. Once the garlic is sizzling, add the leeks and zucchini. Cook until softened, about 4 minutes. Once you start cooking the vegetables, begin to cook the pasta.
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Season the vegetables with the salt and crushed red pepper. Add the tomatoes, the reserved clam juices, and ½ cup water. Bring to a simmer, and cook until slightly thickened, about 4 minutes.
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When the pasta is al dente, drain and add to the sauce, along with the chopped clams. Add the basil, and toss to coat the pasta with the sauce.
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Remove the skillet from the heat, drizzle with the remaining 2 tablespoons oil, toss, and serve hot.