Is this leek pasta vegetarian?

No, this recipe isn't vegetarian. However, substitute the chicken stock for veggie stock, omit the anchovy and make sure the Parmesan cheese you are using is vegetarian-friendly. Traditional Parmigiano Reggiano with the PDO label is not vegetarian but check the labels as often the more affordable hard cheeses are veggie.

Do I need to use the anchovy?

Opening a whole tin of anchovies for just 1 anchovy can be slightly inconvenient – I get it but it adds such a great umami flavour to this one pan leek pasta so I don’t recommend omitting it. If you can find anchovies in a small jar instead of a tin, this makes it super easy as you can seal them again and put in the fridge. You can use the other anchovies up in this Caesar Salad dressing or in this Puttanesca pasta.

Are you supposed to break spaghetti in half?

Some one pan recipes say to do so, my recipe does not. That's why it's important to have a large enough pan so that it fits the whole length of the spaghetti in it and becomes one homogenous sauce.

What is the easiest way to clean leeks?

I like to trim the top off the leek. Then slice lengthways into two long thin halves. This means that the layers can be fanned out. I like to run it under cold water, using my fingers to brush out the dark. Give it a good shake when clean to remove the excess water. It's important here to keep the root on the leek, as that keeps it intact when rinsing. If really dirty, rinse the outside then chop as instructed. Then add to a bowl of cold water and use your hands to mix around and release any mud. Then drain (could even use a salad spinner to really get the water out) and use as directed.

What pasta shape is best?

Spaghetti is best. Linguine would work too.

One Pan Leek Pasta With Crispy Parma Ham

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This simple one pan leek pasta is topped with crispy parma ham and burrata. It's just as good on a busy weeknight as it is for a cosy weekend dinner, taking under 30 minutes to make.

Author: margie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4-6 1x
Category: Pasta
Method: Stove Top
Cuisine: Global

Ingredients

Scale

For the one-pan pasta:

1 tbsp extra-virgin olive oil
5 garlic cloves, crushed
3 spring onions, thinly sliced
2 leeks, white and light green parts only, trimmed and thinly sliced
1 medium shallot, chopped
1 anchovy fillet, drained
Pinch of red chilli flakes
450g spaghetti
875ml chicken stock
175ml heavy cream
1/2 tsp Maldon salt, plus more for seasoning
Handful (about 20g) of freshly grated Parmigiano-Reggiano cheese, plus more for serving

To serve:

Burrata, to top
Parma ham, crisped and shattered on top

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Instructions

In a saucepan with sides but wide enough to fit the spaghetti flat, heat the olive oil. Add the garlic, spring onions, leeks, and shallot and cook over medium heat, stirring occasionally, until the leeks are softened, 6 minutes. Add the anchovy, and chilli flakes and stir together.
Then spaghetti, stock, cream, and 1/2 teaspoon of salt and bring to a boil.
Reduce the heat to low and cook, stirring often, until the pasta is tender and a sauce forms, 11 minutes. Stir in the parmesan and then season with salt.
Meanwhile, make the crispy parma ham. Line a tray with baking paper and lay down 4 slices of parma ham. Place under a hot grill for 5-7 minutes until bubbling. You could also place in the oven at 180c for 10-15 minutes. Remove from grill to cool. As it cools, it'll harden and turn crispy.
Serve the pasta into bowls then top with torn oozy burrata and crispy parma ham and more parmesan on the top.

Notes

Equipment: You need a saucepan that’s wide enough for the spaghetti to fit in. It doesn’t have to be massively high sided (it can be!) but just wide.

Anvchovy: Use a jar of anchovies so you can reseal it and use for other recipes. If you really don't want to use it, either omit or use a teaspoon of white miso paste for an umami hit, albeit not totally the same! Anchovies are best!

Doubling the recipe: I wouldn't advise doubling this recipe as you would need a huge pan for it and the ratios go a little funny with the pasta and absorbing the right amount of liquid. You could make this caramelised leek pasta for large numbers, as you make the sauce separate to the pasta so you don't need to worry about absorbing the right amount of liquid.

Make ahead: You can caramelise the leeks in advance, so take the recipe until step 1. Then when ready to eat, start at step 2, adding the spaghetti, cream and stock. UI wouldn't cook the whole dish in advance, as it could go claggy and too thick. It only takes 11 minutes on the stove to cook the pasta so it's quick and easy to begin with!

To store: Transfer to an airtight container (tupperware) and let cool. Place in fridge for up to 3 days.

To reheat: I would use the microwave for 1-2 minutes on high until piping hot.

To freeze: I wouldn't freeze this recipe. Freezing pasta can sometimes alter the pasta texture so this one is best enjoyed fresh.

Find it online: https://desertislanddishes.co/one-pan-leek-pasta/