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Prep time
15 minutes
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Cook time
40 minutes
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Serves
4
Author Notes
This weeknight pasta sits comfortably on the cusp of winter and spring. Slowly cooking the leeks coaxes out their sweetness, while lemon and basil make this creamy dish bright. A shot of fragrant dry vermouth is my favorite part: a little unexpected, and it completely complements the leeks’ subtle onion flavor. (If you don’t have it, swap in a dry white wine or simply use water instead.) And any pasta will work well here—I went for the little half-shell, half-tube lumache to catch the bits and pieces of the sauce, but grab your favorite shape or whatever you happen to have in the cupboard. —Meryl Feinstein, Pasta Social Club
Ingredients
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2 pounds
(about 4 medium) leeks, white and light green parts only (roots trimmed)
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3 tablespoons
unsalted butter
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Kosher salt and freshly ground black pepper
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1/4 cup
dry vermouth
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1 cup
heavy cream
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1
large lemon
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1 to 2 tablespoons
extra-virgin olive oil
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1
large garlic clove, peeled and smashed
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1 cup
panko
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16 ounces
lumache, conchiglie, or your preferred pasta
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1 ounce
finely grated Parmigiano-Reggiano
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Fresh basil leaves, roughly torn, for serving
Directions
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Slice the leeks in half lengthwise and discard any tough outer layers. Run under cold water to remove any sand between the layers. Pat the leeks dry and slice into ¼-inch half-moons.
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In a Dutch oven or large sauté pan, melt the butter over medium heat. Add the leeks and stir until coated in butter. Season generously with salt and pepper. Cook the leeks until very tender and golden, stirring often, 15 to 25 minutes. If the bottom of the pot starts to get dark, reduce the heat and add a splash of water to deglaze. Stir in the vermouth and simmer until the liquid has completely evaporated, 1 to 2 minutes. Stir in the cream and simmer until slightly thickened, 3 minutes. Turn off the heat and season with more salt and pepper to taste.
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Bring a large pot of water to a boil. Zest half of the lemon into a medium bowl. Halve the lemon and juice half into a small bowl. Cut the remaining half of the lemon into wedges. Warm 1 tablespoon of the oil in a medium skillet over medium heat. Add the garlic and cook until golden around the edges, turning it a few times, 2 to 3 minutes. Discard the garlic. Stir in the panko and a generous pinch of salt (and the rest of the oil, if the pan seems dry). Cook, stirring constantly, until the panko turns golden, 2 to 4 minutes. Turn off the heat and continue to stir until the panko is browned to your liking. Transfer to the bowl with the lemon zest and stir to combine.
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When the water is boiling, salt it generously. Add the pasta and cook according to the package directions until 1 minute shy of al dente, or to your liking. When the pasta’s almost ready, return the leek mixture to medium heat. Scoop out ¼ cup of the pasta cooking water and stir it into the leek mixture.
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Transfer the pasta directly to the sauce with a spider, slotted spoon, or tongs (or reserve 1 cup of pasta cooking water, then drain the pasta). Cook the pasta in the sauce for 1 to 2 minutes, stirring often, until the sauce has thickened and the pasta is well coated. Turn off the heat and stir in the lemon juice and Parmigiano-Reggiano. Loosen the sauce with additional pasta water as needed. Adjust the seasoning to taste.
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Divide the pasta among bowls and top with the panko and basil. Serve immediately, with lemon wedges for squeezing.
Meryl Feinstein is a chef and pastaia who left the corporate world for the food industry in 2018. After graduating from the Institute of Culinary Education, Meryl got her start at the renowned New York establishments Lilia and Misi, where she was part of the pasta production team. During that time, Meryl founded Pasta Social Club, a platform that brings people together over a shared love of food, learning, and making connections both on- and offline. She now lives in Austin, where she hosts virtual pasta-making workshops and develops recipes. Her dishes draw on her travels in Italy, ongoing research into the rich history of traditional pasta-making, and her Jewish heritage.
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