| 1 box | BARILLA Linguine |
| 1/3 cup | extra virgin olive oil, divided |
| 1 | bay leaf |
| 2 cups (2 medium) | leeks, diced into 1/4 inch pieces |
| 2 tablespoons | butter |
| 1 clove | garlic |
| 3 dozen | little neck clams |
| 1/2 cup | white wine |
| 2 tablespoons | parsley, chopped |
| to taste | salt |
| to taste | freshly ground black pepper |
BRING a large pot of water to a boil.
HEAT half of the olive oil in a large skillet over medium high heat. Add leeks, sauté 5 minutes or until tender. Transfer to small bowl and set aside.
HEAT remaining olive oil and butter in the same skillet. Add garlic and sauté for 1 minute.
ADD clams, wine and bay leaf. Cover and cook until the clams are completely opened. Discard the shells; save a few for garnishing if desired. Add leeks.
COOK pasta 2 minutes under lowest cook time on package. Drain, reserving 2 cups of cooking water.
TOSS pasta with leeks, clams and parsley. Add a few ladles of cooking water and continue cooking until sauce is thickened to desired consistency and pasta is al dente. Season with salt and black pepper to taste.
TRANSFER to a serving platter or bowl and serve.