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Garlic and Leek Ditalini
November 19, 2004

I thought I had cream, but I only had half and half; so I thickened the sauce with flour (by taking about 1/4 cup warm sauce and adding about two tablespoons flour & then stirring out all the lumps before adding it back)- I doubled the recipe. I then added a can of minced clams with about two tablespoons of the clam liquid and about 1/4 tsp. red pepper flakes... my husband likes spicy food! It turned out extremely well. By the way, I have no idea what ditalini even looks like; instead, I substituted fresh linguini from the grocers fridge:) Yummy!

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