Leek, Arugula and Clam Sauce Over Spaghettini

1 1/2 tb Olive oil

1 Garlic clove, minced

1 lg Leek, white part only,

Trimmed and chopped 2 tb 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 1. 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. 2. 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.