Updated Thursday, August 2nd, 2007
Total Time: 30
Bring a soup pot full of hot water to a boil. In a large saucepan over medium-high heat, sauté leeks in oil until soft and slightly golden, about 8 minutes. Stir in stock, garlic, and capers. Reduce heat to low; simmer 5 minutes. Season with salt and pepper to taste.
Add linguini to boiling water; cook until al dente. Drain and add to leek mixture along with parsley and lemon zest. Toss well to mix; then season with additional salt and pepper. Portion linguini onto four pasta plates. Sprinkle with Parmigiano-Reggiano.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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