Linguine with Leek and Pancetta
Servings
4Serving size
2 ounces pasta with veggiesThis recipe can easily be multiplied and makes good leftovers.
Ingredients
| 4 quart Water |
| 4 ounce Whole Wheat Linguine (or gluten-free pasta) |
| 4 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 2 ounce Pancetta (cut into small dice) |
| 1/8 tsp., ground Black pepper |
| 1 medium (about l2 ounces) Leeks (thinly sliced crosswise) |
| 2 tsp.. Capers |
| 1/16 tsp. Salt |
Instructions
Place the olive oil in a large skillet over medium high heat.
Add the garlic, pancetta, and black pepper.
Stir, reduce the heat to medium low, and cook for about 8 minutes. Stir occasionally and adjust the heat so that the ingredients are cooking, but don't allow the garlic to brown.
Add the leek to the skillet and increase the heat to medium high.
Cook for about 7 minutes. Stir frequently.
Add the capers, 1 tablespoon of the caper liquid, and the salt. Stir and reduce the heat to medium low while the pasta is finishing.
When the pasta is cooked, drain and add the pasta to the skillet.
Add more black pepper to taste and toss gently.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Leeks are amazing: both pungent and sweet. In this dish they take center stage and bring both flavors to the dish. This is complemented by the combination of a little bit of intensely flavored ham, garlic, and black pepper.