Spaghetti with Creamy Braised Garlic and Leeks

Spaghetti with Creamy Braised Garlic and Leeks
Photo by Scott Phillips


  • 6 medium leeks (light-green and white parts only), halved and sliced crosswise into ½-inch pieces (10 cups)
  • 2 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • ¼ cup chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • ½ oz. grated Pecorino Romano (1/3 cup)
  • 10 medium cloves garlic, halved
  • + 4 more ingredients
    • 1 cup lower-salt chicken broth
    • ½ cup dry white wine
    • 12 oz. dried spaghetti
    • ½ cup heavy cream

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 th...

View full recipe at Fine Cooking


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