Clam linguine with leeks, garlic and sparkling wine

Warm olive oil and butter; add thinly sliced leeks and garlic.

Add a little salt and sweat over medium-low heat until soft but not brown.

Add black pepper and a whole can of dry wine; reduce until almost dry, about a quarter to a half cup of liquid left.

Zest in a little lemon; add about a pound of manila clams, turn the heat to high and cover.

Meanwhile cook the pasta in a shallow skillet so the pasta water is starchy, pulling it a couple of minutes underdone.

Add the pasta to the clams with a splash of pasta water, a little fresh butter, a squeeze of lemon juice and more olive oil; finish cooking together.

Plate, spoon over the juices to keep it brothy, and finish with parsley.