Prep time: 15 minutes
Whole time: 35 minutes
Three tablespoons olive oil
1 garlic clove, peeled and smashed
Three giant leeks, white elements solely, halved and cleaned, then thinly sliced
⅓ cup|70 ml white wine
kosher salt and freshly floor black pepper, to style
eight ounces|225 grams linguine
2 tablespoons|eight grams chopped parsley
Parmesan cheese, to serve
1. Warmth the oil in a big skillet over medium. Add the garlic and cook dinner till evenly infused, about 1 minute, then stir within the leeks. Cook dinner, stirring, till jammy and delicate, eight to 10 minutes. Add the wine and produce to a simmer. Cook dinner till the wine has decreased by half, 1 to 2 minutes. Hold heat over medium-low.
2. In the meantime, carry a big pot of generously salted water to a boil. Add the pasta and cook dinner till simply al dente, eight to 9 minutes. Drain, reserving ½ cup of the cooking liquid.
3. Add the pasta to the skillet with the leeks and toss to mix. Zest within the lemon and squeeze within the juice. Add the reserved pasta water and cook dinner, tossing, to attain a creamy texture, 2 to three minutes, then toss within the parsley. Season with salt and pepper and serve with freshly grated parmesan cheese.
Get recipes like this and extra within the Munchies Recipes e-newsletter. Enroll right here .