Recipes Creamy One-Pot Spaghetti with Leeks 5.0 (5,814) 3 Reviews 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 By Ashley Rodriguez Updated on March 31, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 30 mins Yield: 4 Ingredients 1 tablespoon extra-virgin olive oil 5 garlic cloves, minced 3 scallions, thinly sliced 2 leeks, white and light green parts only, trimmed and thinly sliced 1 medium shallot, chopped 1 anchovy fillet, drained Pinch of crushed red pepper 1 pound spaghetti, noodles broken in half 3 3/4 cups chicken stock 3/4 cup heavy cream 1/2 teaspoon kosher salt, plus more for seasoning 2 tablespoons chopped chives 1/4 cup freshly grated Parmigiano-Reggiano cheese, 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, 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. Rate it Print