Spaghetti with Creamy Braised Garlic and Leeks
- 2 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- 6 medium leeks (white and light green parts), halved and sliced crosswise into 1/2 -inch pieces (10 cups)
- 10 medium cloves garlic, halved Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 cup lower-salt chicken broth
- 12 oz. dried spaghetti
- 1/2 cup heavy cream
- 1/2 oz. grated pecorino romano (1/3 cup)
- 1/4 cup chopped fresh flat-leaf parsley
Braising the garlic in this recipe takes away some of its punch, rendering it sweet and ultratender.
- 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. 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 will have to lift the parchment), until the leeks are very soft but not falling apart and the garlic is very soft, about 40 minutes.
- Meanwhile, bring a large pot of well-salted water to a boil and cook the spaghetti according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
- Uncover the skillet and remove the parchment. Stir in the cream and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Add the cooked pasta and toss. If necessary, add the reserved pasta water 1 Tbs. at a time to make a silky sauce that clings to the pasta.
- Off the heat, stir in the cheese and parsley. Season to taste with salt and pepper, and serve.
- 650 CALORIES
- 17G PROTEIN
- 87G CARB
- 24G TOTAL FAT
- 12G SAT FAT
- 8G MONO FAT
- 2G POLY FAT
- 60MG CHOL
- 540MG SODIUM
- 6G FIBER
All about leeks
The flavor of a leek is like an onion but more herbaceous, though not like any herb in particular. Leeks add both sweetness and vegetable flavor, which is why they bring such depth and complexity to a dish.
When buying leeks, look for firm, undamaged stalks and fresh-looking, brightly colored tops. The darker the tops, the older and tougher the leeks. You want leeks with as much white stalk as possible.
Wrapped in a damp paper towel and stored in a plastic bag in the refrigerator, leeks will last for at least a -week.