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Creamy One-Pot Spaghetti with Leeks
© Christina Holmes

Creamy One-Pot Spaghetti with Leeks

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

Slideshow: One-Pot Meals

  1. 1 tablespoon extra-virgin olive oil
  2. 5 garlic cloves, minced
  3. 3 scallions, thinly sliced
  4. 2 leeks, white and light green parts only, trimmed and thinly sliced
  5. 1 medium shallot, chopped
  6. 1 anchovy fillet, drained
  7. Pinch of crushed red pepper
  8. 1 pound spaghetti, noodles broken in half
  9. 3 3/4 cups chicken stock
  10. 3/4 cup heavy cream
  11. 1/2 teaspoon kosher salt, plus more for seasoning
  12. 2 tablespoons chopped chives
  13. 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  1. 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, 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.

Suggested Pairing

Floral, juicy Italian white.



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