Shrimp and Leek Pasta

Bring 6 quarts water to a boil and add the 2 tablespoons salt.

Add the tagliatelle to the boiling water, stirring with a wooden spoon. If the pasta is fresh, it will be done as soon as the water returns to a boil. Otherwise, boil for 2 minutes, turn off the heat, and let the tagliatelle sit for the remaining time specified on the package.

Meanwhile, trim the root ends from the leeks and discard the tough green portions (roughly the top 1/3). Slice the remaining pale green and white portions of the leeks into 1/2-inch-thick rounds and rinse in several changes of cold water to remove any grit. Rinse and drain well.

In a sauté pan over medium-high heat, heat 2 tablespoons olive oil. Toss in the shrimp and quickly cook, stirring only occasionally, for 2 minutes. The shrimp will be almost but not quite cooked through. Transfer the shrimp to a plate.

In the sauté pan, heat the remaining oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 5 minutes. You may need to reduce the heat to medium if the leeks are turning brown.

Add the shallot and cook, stirring, for 1 minute. Add the butter and stock and simmer gently for 3 minutes. Add the shrimp and simmer an additional minute. Season with salt and pepper to taste.

Drain the pasta well and return it to the pot or transfer it to a serving dish. Add the shrimp and leek sauce and gently toss to coat the pasta. Sprinkle with the pecorino Romano cheese, toss well, and serve with plenty of additional pecorino passed on the side. Originally published May 7, 1999.