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Simple Pasta with Leaks and Scallops

maggieadelledunlap

Hardly a better feeling than preparing food freshly hunted, fished, or gathered on the same day. It’s unbelievably satisfying and DELICIOUS! This pasta paired sooo well with these scallops browned in butter (using white wine to deglaze pan when needed) prepared by my partner, Kai. Roughly followed a recipe I was inspired by called “Simple Pasta with Leeks and Scallops” by @fiveandspice - I measured with my heart and quadrupled the parmesan and Kai cooked the scallops, but we loved her simple and beautiful flavors paired with the fresh scallops so so much, and will be making again! And again!



::PASTA INGREDIENTS::

1/2 pound linguine

2 medium leeks, washed and thinly sliced (the white and light green parts only)

2 tablespoons butter

1/3 cup white wine

1/4 cup freshly grated Parmesan (I did about a cup!)

1 tablespoon olive oil

Salt and fresh ground pepper

1 teaspoon lemon zest

1 tablespoon chopped flat leaf parsley


::PASTA METHOD::

Heat the butter in a large frying pan over medium until foaming. Add the leeks and stir to coat. Sprinkle with a little dash of salt, then turn the heat to very low and cook for 20 minutes, stirring occasionally, until they’re all wonderfully caramelized.

In the meantime, bring a large pot of salted water to a rolling boil. Add in your pasta and cook until al dente. Reserve a bit of the pasta water, then drain your pasta.

Add the leeks and grated parmesan to the pasta. Then, pour your wine into the pan that you cooked the leeks in, turn up the heat to medium-high, and cook for a couple of minutes, scraping the browned bits from the bottom of the pan into the liquid. Pour this over the pasta and leeks and toss everything together, adding a little pasta water to moisten, as needed.

Pair with browned butter scallops and finish off the rest of that white wine you opened up for cooking!

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