Spaghettini in clam broth with cherry tomatoes

Ingredients (Serves 4)

1 small leek, thinly sliced into rounds

Fine sea salt

2 1/4 pounds Manila or small littleneck clams, scrubbed

1/4 cup plus 3 1/2 tablespoons extra-virgin olive oil

1/4 cup dry white wine

1/3 pound spaghettini or spaghetti

1/2 pound cherry tomatoes, cut in half

1 tablespoon finely chopped flat-leaf parsley plus more for garnish

1 small carrot, peeled and thinly sliced into rounds

1/3 cup finely chopped green bell pepper 

Instructions

Wash leek well in a bowl of cold water, agitating it, then lift out and pat dry. Set aside.

Bring a large pot of salted water to a boil. Meanwhile, in a large heavy pot with lid, combine clams, 1 1/2 tablespoons oil and wine.

Cover and cook over high heat, shaking pan occasionally, just until clams open, 5 to 7 minutes (littlenecks may take longer, depending on size; discard  any clams that do not open). Reserving cooking liquid, transfer clams to a bowl, then strain cooking liquid into a bowl through a cheesecloth-lined fine-mesh sieve. Remove clams from shells; discard shells. 

Cook pasta in the boiling water until al dente. Reserving 1 1/2 cups pasta cooking liquid, drain pasta and set aside (do not rinse). 

In a large skillet, heat 1/4 cup oil over medium-high heat. Add tomatoes and 1/4 teaspoon salt. Cook 30 seconds, then add pasta and parsley; toss just to combine. Remove from heat.

In a second large skillet, heat remaining 2 tablespoons oil over medium heat. Add leek, carrot and bell pepper; cook, stirring frequently, 5 minutes. Add clams, clam juice and pasta cooking liquid; gently simmer until carrot is tender, about 5 minutes. 

Ladle hot broth into bowls; top with pasta mixture and garnish with parsley. Serve immediately.