Spaghetti with Mussels Leeks and Corn
Ingredients
- Kosher salt
- 12 ounces spaghetti
- 1/3 cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/2 to 3/4 teaspoon red pepper flakes
- 2 leeks, trimmed, halved lengthwise and rinsed, white and light green parts sliced 1/2 inch thick
- 2 pounds small mussels, well scrubbed
- 1/2 cup dry white wine
- 4 ears of corn, kernels cut off (about 3 cups kernels)
- 3 tablespoons unsalted butter
- 1/2 cup chopped fresh parsley
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