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Fettuccine With Leeks, Shrimp and Toasted Almonds

3 medium or 4 thin leeks

1 teaspoon kosher salt, plus more as needed

8 ounces dried fettuccine, preferably Al Dente brand (see note)

2 cloves garlic

Leaves from 4 stems flat-leaf parsley

½ cup sliced almonds

2 tablespoons olive oil

1 pound large peeled/deveined shrimp (no tail shells)

¾ cup dry white wine

¾ cup no-salt-added chicken broth

½ teaspoon freshly ground black pepper, or more as needed

2 tablespoons unsalted butter

½ lemon

Bring a pot of water to a boil over medium-high heat. Fill a mixing bowl with water and ice cubes.

Trim the leeks (discarding dark greens and root ends) and split them in half lengthwise. Cut crosswise into thin slices, then transfer to the ice water bath and let soak for 10 minutes.

Add a good pinch of the salt to the boiling water, then add the pasta. Cook for about 3 minutes, or just until al dente. Drain the pasta in a colander in the sink.

Meanwhile, mince the garlic. Chop the parsley leaves. Heat a large skillet over medium-low heat; add the almonds and toast for a few minutes, until fragrant and lightly browned. Transfer to a paper towel to cool.

Add the oil to the skillet; increase the heat to medium. Once the oil shimmers, use a slotted spatula to lift the leeks out of their ice-water bath and transfer them to the skillet; do not tip and drain the leeks, to avoid reintroducing any grit.

Add the garlic to the skillet, stirring to coat. Cook for about 5 minutes, until the leeks are fragrant and beginning to soften.

Toss in the shrimp and cook for about 2 minutes, then pour in the wine and broth. Season with the salt and pepper, then cook for about 5 more minutes. Add the butter and parsley, stirring until the butter has melted. Squeeze in the juice from the lemon half.

Transfer the fettuccine to the skillet and turn off the heat; toss to coat and incorporate the sauce and shrimp. Taste and add salt and/or pepper, as needed.

Note: The dried fettuccine that works best here is the crinkly kind that's available in most supermarkets, typically packaged in a cellophane bag. The Al Dente brand is a good example. It cooks faster than most dried pastas.

Serve warm with a salad of shaved fennel.

Serves 4 to 6

Nutrition | Per serving (based on 6): 320 calories, 23 g protein, 33 g carbohydrates, 9 g fat, 3 g saturated fat, 150 mg cholesterol, 340 mg sodium, 3 g dietary fiber, 2 g sugar

Adapted from "In a Nutshell: Cooking and Baking With Nuts and Seeds," by Cara Tannenbaum and Andrea Tutunjian (W.W. Norton, 2014).

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