Spaghetti with Leeks
Sounds very good, and the beauty of this is, it is a one pot dish, always a bonus when it comes to clean up. I think this would be a very nice side dish or a light meal with a salad on the side.
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic, smashed and minced
- 3 spring onions, chopped, white and green parts
- 2 leeks, thinly sliced, rinsed well
- 1 medium shallot, diced
- 1-2 anchovy fillets
- 1 pinch red pepper flakes, or to taste
- 500 grams dry spaghetti, broken in half, (1 lb)
- 3 3/4 cups chicken stock, fresh or from powder
- 3/4 cup whipping cream
- salt, to taste
- 2 tablespoons chives, chopped
- 1/4 cup Parmesan cheese, grated
Instructions
- In a large pot, heat the olive oil, when hot, add the garlic, spring onion, leeks, and shallot and cook stirring often until the leeks are softened, about 5-7 minutes.
- Add the anchovy fillet(s) and mash that up, then add the red pepper, stock, cream, spaghetti, and salt as desired and bring to a boil. Reduce to a simmer and cook until the spaghetti is tender and a sauce forms, about 10-15 minutes.
- Stir in the chives and cheese, season with salt as desired.
- Serve with additional Parmesan cheese on the side as a topping.
Notes
Low cost.
Adapted from an internet recipe.
Leave a Reply