| 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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