Leeks are quite delicate, and work very well with clams in this pasta sauce, supporting rather than overshadowing them. To serve 4:

See Also

An illustrated version of this recipe

Selecting and preparing live clams or mussels

On Pasta

Ingredients

• 14 ounces (350 g) fusilli or corkscrews
• 2 leeks
• 2 1/4 pounds live clams (see link to handling and preparation instructions below if need be)
• 1 potato
• 1 stick celery
• 1 clove garlic
• 1 pint (500 ml) white wine
• 2 bunches basil, minced
• A sprig of fresh marjoram, minced
• Minced parsley
• 1/2 a hot pepper, seeded and minced (optional)
• Salt & Pepper to taste
• Olive oil

• Prep Time: 20 minutes
• Cook Time: 25 minutes

• Total Time: 45 minutes

Preparation

Begin by preparing the clams; once they are ready proceed by sautéing the garlic in a little oil until it begins to turn blonde, then add the clams, sprinkle them with the wine, cover, and simmer for 20 minutes. Let the pot cool, shell the clams (discard any that don't open), and strain the cooking liquid, being careful to remove all the sand.

Set pasta water to heat, salt it, and add the pasta.

While the water's heating, cut the white parts of the leeks into rings, and dice the potato and the celery.

Sauté all the vegetables in a little olive oil, then add the clams and some of their broth, and simmer gently while the pasta cooks, adding more liquid if the sauce appears to be drying out. Check seasoning. The other thing to do while the pasta is cooking is mince the herbs.

When the pasta is done, drain it, season it with the sauce, dust it with the minced herbs, and serve.