- 1 tablespoon butter
- 3 large leeks, white and light-green parts only, split lengthwise, cut crosswise into thin slices, and washed well
- 1 teaspoon salt
- 1/2 cup (or more) canned low-salt chicken broth
- 1 cup heavy cream
- 1/2 pound smoked turkey, sliced about 1/8-inch thick and cut into 1/4-by-1 1/2-inch strips
- 2 tablespoons chopped parsley
- 1/4 teaspoon fresh-ground black pepper
- 3/4 pound spaghetti
- In a large frying pan, melt the butter over moderate heat. Add the leeks and salt and cook, stirring occasionally, until the leeks are tender, about 10 minutes.
- Add the broth, increase the heat to moderately high, and simmer until the liquid is reduced to about 1/4 cup. Stir in the cream and bring to a simmer. Reduce the heat and simmer until slightly thickened, 2 to 3 minutes. Stir in the turkey, parsley, and pepper.
- In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce.