Creamy leek Linguine
Leeks, thyme, butter and parmesan are enough here to give you the silky, smooth texture without actually having to use cream
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
45
MINUTES
Ingredients
2 large leeks, green removed, whites sliced thinly
4 garlic cloves, finely sliced
4 sprigs of thyme, leaves only
50g butter
a little olive oil
300g Linguine
70g Parmesan, grated
1 egg yolk
sea salt
freshly cracked black pepper
Method
Cook the linguine as per packet instructions in boiling salted water. When you have done this, drain the pasta and let it cool a little, stirring a little olive oil into it to prevent the pasta from sticking to itself. Reserve around 400ml of the pasta water.
Heat a saucepan or casserole over a medium heat and add a little oil along with the butter, letting it melt. Add the leeks, thyme leaves and garlic, letting everything soften in the heat. Be careful not to let either the leeks or garlic brown or burn in any way, turning down the heat if needed.
Add the pasta water, season lightly and partially cover the pot, letting everything simmer gently for around 40 minutes. When done, remove from the heat and add the pasta to the mixture which should have thickened a little. Add the grated cheese and egg yolk stirring it into the mixture. Make sure the mixture is not too hot or the egg will scramble.
Crack in loads of black pepper, some more thyme leaves and serve straight away.
