Tuesday, April 6, 2010

Spaghetti with Garlic and Leeks - serves 4

We have just begun baseball season with games every other night. Games are often late so dinner has to be done before the game, in time so that my son isn't getting sick running the bases. (Not a pretty sight.) So, pasta is the entree of choice with no meat to upset the stomach and the carbs to get my boy that homerun I've been waiting on since he started playing. I feel the time is near.

Give this about 45 minutes to prepare:

2 tbs unsalted butter
1 tbs extra virgin oo
6 medium leeks, (light green and white parts only) halved and sliced crosswise into 1/2' pieces
10 meduim garlic cloves, halved
Kosher salt and pepper
1/2 cup dry white wine
1 cup low sodium chicken broth
Parchment paper to cover skillet
12 oz spaghetti (cooked to pkg directions/SAVE 1/2 cup reserved cooking liquid)
1/2 cup half and half
1/3 cup grated Pecorino Romano
1/4 cup fresh flat leaf parsley

Heat the butter and oil in a 12 inch skillet over medium-high heat until the butter has melted. Add the leeks, garlic, 1/2 tsp Kosher salt and 1/4 tsp pepper and cook, stirring often, until the leeks begin to brown, 3 to 5 minutes. Add the wine and simmer until reduced by half, about 1 minute. Add the chicken broth and bring to a simmer. Reduce the heat to low and press a 12-inch round piece of parchment over the leek mixture to cover completely. Cover the skillet and cook, stirring occasionally (you'll have to lift the parchment), until the leeks are very soft but falling apart and the garlic is very soft, about 40 minutes. (You're braising!)


Uncover the skillet and remove the parchment. Stir in the half and half and cook, stirring occasionally, unti the sauce thickens, slightly, about 3 minutes. Add the cooked pasta and toss. If necessary, add the remaining pasta water 1 tbs at a time, to make a silky sauce that clings to the pasta.

Take off the heat, stir in the cheese and parsley. Season with salt and pepper and serve.

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