Spaghetti With Bay Scallops, Leeks, And Tarragon

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
510
FAT
48%
CHOL
60%
SOD
40%

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Ingredients for 4 servings

Coarse salt and ground pepper

12 ounces spaghetti

4 tablespoons butter

4 leeks (about 1 pound), whites and tender green parts halved, thinly sliced, and washed well

1 garlic clove, minced

1 pound bay scallops, patted dry

1 teaspoon lemon zest, plus 1 tablespoon fresh lemon juice

1/4 cup fresh tarragon leaves

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