Fettuccine with Lemony Shrimp - salt

Method

• Heat large covered saucepot of water to boiling on high.
• Add 2 teaspoons salt.
• Trim and discard root and dark green top from leeks.
• Discard any tough outer leaves.
• Cut leeks lengthwise in half, then crosswise into 1/4-inch-wide slices.
• Place leeks in large bowl of cold water; with hand, swish to remove any sand.
• Remove leeks to colander.
• Repeat process with fresh water, changing water several times until sand is removed.
• Drain leeks well.
• In 12-inch skillet, heat 1 teaspoon oil on medium-high.
• Sprinkle shrimp with 1/4 teaspoon each salt and freshly ground black pepper.
• Add half of shrimp to pan; cook 1 to 2 minutes or until just pink and curled, turning once.
• Transfer to plate.
• Repeat with 1 teaspoon oil and remaining shrimp.
• In same skillet, heat remaining tablespoon oil on medium-low.
• Add leeks, garlic, and crushed red pepper; stir well.
• Cover and cook 10 minutes or until very tender, stirring occasionally.
• Uncover and add wine.
• Heat to boiling, then reduce heat to medium and simmer 4 to 5 minutes or until wine is reduced by half.
• Meanwhile, add fettuccine to boiling water.
• Cook 2 minutes less than minimum time that label directs, stirring occasionally.
• Reserve 1 cup cooking liquid.
• Drain pasta; return to pot.
• Add margarine, shrimp, and leek mixture.
• Cook on medium 2 minutes or until noodles are al dente and glazed with sauce, tossing frequently.
• Add basil, parsley, and 1/4 teaspoon salt.
• Cook 2 minutes longer, tossing and adding some reserved cooking liquid if mixture seems dry.
• Divide among serving plates.
• With zester, grate a little lemon peel directly over pasta.
• Grind black pepper to taste over pasta.