Leek Arugula And Clam Sauce Over Spaghettini

The woman who makes a sweet, beautiful home, filling it with love and prayer and purity, is doing something better than anything else her hands could find to do beneath the skies. A true mother is one of the holiest secrets of home happiness. God sends many beautiful things to this world, many noble gifts; but no blessing is richer than that which He bestows in a mother who has learned love's lessons well, and has realized something of the meaning of her sacred calling.

J.R. Miller

CATEGORY	CUISINE	TAG	YIELD
Seafood		Pasta, Seafood	2	Servings

INGREDIENTS

1 1/2	T	Olive oil
1		Garlic clove, minced
1		Leek, white part only
		Trimmed and chopped
2	T	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

INSTRUCTIONS

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.
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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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