Leek, Arugula And Clam Sauce Over Spaghettini

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Servings: 2 Difficulty: Advanced
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A light and briny pasta dish featuring tender clams, sweet leeks, and peppery arugula tossed in a simple wine-based sauce.
Leek, Arugula and Clam Sauce Over Spaghettini recipe image
Leek, Arugula and Clam Sauce Over Spaghettini recipe image
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Leek, Arugula And Clam Sauce Over Spaghettini

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

Description

This elegant yet simple pasta dish brings the fresh flavors of the Mediterranean to your table. The combination of sweet, softened leeks and briny canned clams creates a savory sauce that coats the delicate spaghettini perfectly. A splash of white wine adds depth, while fresh arugula introduces a vibrant, peppery finish that balances the richness. It is an ideal weeknight dinner that feels sophisticated without requiring complex techniques or hard-to-find ingredients. The dish comes together quickly, making it perfect for busy evenings when you still crave a flavorful, home-cooked meal. Serve it with a crusty bread to soak up the remaining sauce and a crisp green salad on the side for a complete, satisfying experience.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil.
  2. Cook spaghettini according to package directions until al dente (slightly firm at the center).
  3. Drain the pasta well and set aside.
  4. While the pasta cooks, trim and thinly slice the white part of the leek.
  5. Heat olive oil in a large skillet over medium heat.
  6. Add minced garlic and sliced leek to the skillet.
  7. Saut for 5 minutes, stirring occasionally, until the leeks are softened and translucent.
  8. Pour in the white wine and cook for about 2 minutes, or until the liquid has mostly evaporated.
  9. Add the chopped clams with their liquid and the bay leaves to the skillet.
  10. Simmer gently for 5 minutes to allow the flavors to meld.
  11. Add the cooked spaghettini to the skillet with the clam mixture.
  12. Toss thoroughly to coat the pasta evenly with the sauce.
  13. Stir in the chopped arugula and toss for about 30 seconds, just until the greens wilt slightly.
  14. Remove the bay leaves from the skillet.
  15. Season lightly with salt and generously with freshly ground white pepper.
  16. 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.

Note

Use the white and light green parts of the leek for this recipe, as the dark green tops can be tough and bitter. Be sure to rinse the leek well to remove any sand trapped between the layers.

If you prefer a stronger garlic flavor, you can increase the amount of garlic, but be careful not to burn it while sauting.

Fresh clams can be used instead of canned. If using fresh clams, ensure they are steamed open before adding them to the pasta.

This dish is best served immediately. The pasta will continue to absorb the sauce and may become dry if left to sit.

White pepper is traditional in creamy or light-colored sauces to maintain the visual appeal without black specks, but black pepper can be substituted if preferred.

Keywords: pasta, clams, leek, arugula, spaghettini, white wine, garlic, mediterranean, seafood, quick dinner, weeknight meal, light pasta, bay leaves
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