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Leek, Arugula & Clam Sauce Over Spaghettini

Leek~ Arugula & Clam Sauce Over Spaghettini recipe image
This elegant yet simple pasta dish combines the sweetness of saut&# 195;©ed leeks with the briny depth of canned clams and their juice. The white wine adds a bright acidity that cuts through the richness, while fresh arugula provides a peppery crunch and vibrant color. It’s a quick Mediterranean-inspired meal that feels sophisticated but comes together in under 30 minutes. Perfect for a light weeknight dinner or a summer lunch, this recipe lets high-quality ingredients shine without complicated techniques. Serve immediately for the best texture and flavor.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 65.0
Description
This elegant yet simple pasta dish combines the sweetness of saut&# 195;©ed leeks with the briny depth of canned clams and their juice. The white wine adds a bright acidity that cuts through the richness, while fresh arugula provides a peppery crunch and vibrant color. It’s a quick Mediterranean-inspired meal that feels sophisticated but comes together in under 30 minutes. Perfect for a light weeknight dinner or a summer lunch, this recipe lets high-quality ingredients shine without complicated techniques. Serve immediately for the best texture and flavor.
Ingredients
  • 1 1/2 tablespoon Olive oil
  • 1 clove Garlic, minced
  • 1 large Leek, white part only, trimmed and chopped
  • 2 tablespoons White wine
  • 1 10 oz can Chopped clams, undrained
  • 2 bay leaves Bay leaves
  • 6 oz Uncooked spaghettini
  • 1/2 cup Packed chopped arugula
  • Salt, to taste
  • Freshly ground white pepper, to taste
Directions
  1. 1
    Heat olive oil in a large skillet over medium heat.
  2. 2
    Add minced garlic and chopped leek; sauté for 5 minutes until softened.
  3. 3
    Pour in white wine and cook until it mostly evaporates, about 2 minutes.
  4. 4
    Add canned clams with their liquid and bay leaves; simmer for 5 minutes.
  5. 5
    Meanwhile, cook spaghettini in boiling salted water according to package directions until al dente.
  6. 6
    Drain pasta well.
  7. 7
    Add drained spaghettini to the skillet with the clam mixture; toss to combine.
  8. 8
    Stir in chopped arugula and toss for 30 seconds until just wilted.
  9. 9
    Season lightly with salt and generously with white pepper.
  10. 10
    Remove and discard bay leaves.
  11. 11
    Serve immediately.

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

For best results, rinse canned clams lightly if you prefer less sodium, but reserve the liquid for the sauce as it adds essential flavor.

If you don't have white wine, you can substitute with a splash of lemon juice and a little water or clam juice.

Fresh white clams in a jar can be used instead of canned for a fresher taste.

Be careful not to overcook the arugula; add it off the heat if possible to keep it bright green and crisp.

This dish is best served immediately as the pasta will continue to absorb the sauce and become soggy if left to sit.

Keywords: clams, leek, arugula, spaghettini, pasta, seafood, mediterranean, white wine, quick dinner, light meal, garlic, olive oil, bay leaves, summer recipe, easy pasta
Read it online: https://www.chefs-mate.com/recipe/leek-arugula-clam-sauce-over-spaghettini-2/