Leek Arugula & Clam Sauce Over Spaghettini

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Servings: 2 Difficulty: Intermediate
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Light, briny, and fresh pasta dish with tender leeks and peppery greens
Leek Arugula & Clam Sauce Over Spaghettini recipe image

This quick and elegant pasta dish combines the briny sweetness of canned clams with the sweet, mild flavor of sautéed leeks and the fresh bite of arugula. The white wine deglazing adds depth without overpowering the delicate seafood notes. ItâÂÂs a perfect weeknight dinner that feels sophisticated yet simple to prepare. The spaghettini provides a light base that soaks up the clam juice and olive oil sauce beautifully. Serve immediately for the best texture and flavor. It pairs wonderfully with a crisp white wine and a simple side salad.

Leek Arugula & Clam Sauce Over Spaghettini recipe image
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Leek Arugula & Clam Sauce Over Spaghettini

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 65.0

Description

This quick and elegant pasta dish combines the briny sweetness of canned clams with the sweet, mild flavor of saut&# 195;©ed leeks and the fresh bite of arugula. The white wine deglazing adds depth without overpowering the delicate seafood notes. ItâÂÂs a perfect weeknight dinner that feels sophisticated yet simple to prepare. The spaghettini provides a light base that soaks up the clam juice and olive oil sauce beautifully. Serve immediately for the best texture and flavor. It pairs wonderfully with a crisp white wine and a simple side salad.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Add spaghettini and cook according to package directions until al dente. Reserve 1/4 cup pasta water, then drain well.
  2. While pasta cooks, trim and thinly slice the white part of the leek.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add minced garlic and sliced leek to the skillet. Sauté for about 5 minutes, stirring occasionally, until leeks are tender and translucent.
  5. Pour in white wine. Cook for 2 minutes, scraping up any browned bits from the bottom of the pan, until wine is mostly evaporated.
  6. Add the chopped clams with their liquid and bay leaves to the skillet. Simmer gently for 5 minutes to allow flavors to meld.
  7. Add the drained spaghettini to the skillet with the clam mixture. Toss well to coat the pasta evenly in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
  8. Remove skillet from heat. Add the chopped arugula and toss for 30 seconds until just wilted.
  9. Season lightly with salt and generously with freshly ground white pepper. Taste and adjust seasoning if necessary.
  10. Remove and discard bay leaves.
  11. Serve immediately while hot.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 65.0kcal
% Daily Value *
Total Fat 5.7g9%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 10.0mg1%
Total Carbohydrate 3.5g2%
Dietary Fiber 0.5g2%
Sugars 1.2g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: clam pasta, spaghettini, leek, arugula, white wine, seafood, quick dinner, mediterranean, italian, garlic, olive oil, bay leaf, easy recipe, weeknight meal, briny, fresh, light, vegetarian, gluten-free option
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