Title: Leek arugula & clam sauce over spaghettini
 Categories: Seafood, Pasta
      Yield: 2 Servings
 
  1 1/2 tb Olive oil
      1    Garlic clove, minced
      1 lg Leek, white part only,
           Trimmed and chopped
      2 tb White wine
      1    10 oz can chopped clams,
           Undrained
      2    Bay leaves
      6 oz Uncooked spaghettini
    1/2 c  Packed chopped arugula
           Salt
           Freshly ground white pepper
 
  1. Heat oil in large skillet.  Add garlic and leek and saute over
  medium heat 5 minutes.  Add wine and cook until it evaporates, about
  2 minutes. Add clams with liquid and bay leaves and simmer 5 minutes.
  
  2. Cook spaghettini in boiling salted water according to package
  directions until tender, but slightly firm at center. Drain well. Add
  to clam mixture in skillet and toss well. Add arugula and toss 30
  seconds. Season lightly with salt and generously with pepper. Remove
  bay leaves. Serve immediately.