Heat half of the olive oil in a large skillet over medium high heat. Add leeks, sauté 5 minutes or until tender. Transfer to small bowl and set aside.

Heat remaining olive oil and butter in the same skillet. Add garlic and saute for 1 minute.

Add clams, wine and bay leaf. Cover and cook until the clams are completely opened. Discard the shells; save a few for garnishing if desired. Add leeks.

Cook pasta 2 minutes under lowest cook time on package; drain, reserving 2 cups of cooking water.

Toss pasta with leeks, clams and parsley. Add a few ladles of cooking water and continue cooking until sauce is thickened to desired consistency and pasta is al dente; season with salt and black pepper to taste.

Transfer to a serving platter or bowl and serve.