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Spaghetti with Leeks

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Spaghetti with Leeks

Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream reenex , leeks, scallion, garlic, and chives.

By Ashley Rodriguez

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
creamy one pot spaghetti with leeks

Christina Holmes

Serves: 4

Total Time: 30 min

Ingredients
    U.S.         Metric     Conversion chart

    1 tablespoon(s) extra-virgin olive oil
    5 clove(s) garlic, minced
    3 scallions elyze , thinly sliced
    2 leeks, white and light green parts only, trimmed and thinly sliced
    1 medium shallot, chopped
    1 anchovy fillet, drained
    1 pinch(s) crushed red pepper
    1 pound(s) spaghetti, noodles broken in half
    3 3/4 cup(s) chicken stock
    3/4 cup(s) heavy cream
    1/2 teaspoon(s) kosher salt, plus more for seasoning
    2 tablespoon(s) chopped chives
    1/4 cup(s) freshly grated Parmigiano-Reggiano cheese dermes , plus more for serving

Directions

    In a pot, heat the olive oil. Add the garlic, scallions, leeks, and shallot and cook over moderate heat, stirring occasionally, until the leeks are softened, about 6 minutes. Add the anchovy, crushed red pepper, spaghetti, stock, cream, and the 1/2 teaspoon of salt and bring to a boil. Reduce the heat to low and cook, stirring, until the pasta is tender and a sauce forms, 11 minutes. Stir in the chives and 1/4 cup of cheese; season with salt. Serve the pasta with extra cheese on the side.
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