Ingredients
Scale
- 4–6 medium leeks
- 3T (45g/45mL) butter or olive oil
- 2 dried chiles, or 1/2t (or more) chile flakes
- 2 cloves garlic, minced
- 3/4 cup (180mL) chopped parsley
- 3/4lb (350g) (or amount desired) whole wheat linguine
Instructions
- Set a pot of water to bring to a boil.
- Cut each leek almost in half lengthwise, leaving the root intact. Fan the halves open and wash under running water to remove any sand. Slice the washed halves crosswise (slices about 1/4″ thick) to roughly chop.
- Heat the olive oil or butter over medium low. Add the chile and saute for one minute, then add the leeks. When the leeks have begun to color (about five minutes) add the minced garlic. Season with salt and pepper. Continue cooking until the leeks are soft. Cook the leeks over gentle heat, their mellow flavor is best if you don’t allow them to crisp.
- While the leeks are cooking, chop your parsley.
- Cook the linguine and drain. Once the leeks are done, remove the chiles and stir the leek mixture together with the pasta. Right before serving, stir in the parsley. (You might want to add more freshly ground pepper which complements the flavors nicely).
- Prep Time: 5 mins
- Cook Time: 20 mins