Leek Arugula & Clam Sauce Over Spaghettini

This is the kind of pasta dinner that comes together in the time it takes the water to boil. Sauteed leeks and minced garlic build a sweet, mellow base instead of the harsher onion flavor most clam sauces lean on. A splash of white wine deglazes the pan and adds acidity, then 10 ounces of canned chopped clams (with their liquid) bring the briny seafood depth that defines this dish.

The arugula is the unexpected move. Adding peppery greens to a clam sauce sounds wrong on paper, but those 30 seconds of toss-and-wilt at the end give you a fresh herbaceous bite that contrasts beautifully with the salty clam liquor and sweet leek. It cooks just enough to soften without losing its bitterness.

Use the white parts of the leek only, and rinse them thoroughly. Leeks hide grit between their layers, and unwashed grit ruins the dish.

Spaghettini (slightly thinner than regular spaghetti) is the right pasta choice here. The thinner strands catch the brothy sauce in their grooves rather than letting it pool at the bottom of the bowl.

White pepper instead of black gives the dish a cleaner heat that doesn’t fight the seafood. Don’t sub it.

Pro Tips

• Don’t drain the clams; the bottled liquor is what gives this sauce its signature briny depth.
• Cook the spaghettini one minute shy of al dente; it finishes cooking in the clam liquid and absorbs flavor.
• Slice leeks lengthwise before chopping and rinse the layers under cold running water to clear out any hidden sand.
• Cook the wine until you can no longer smell raw alcohol; otherwise it tastes harsh in the finished dish.

Variations

• Use fresh littleneck or manila clams in the shell for a more dramatic presentation; cook 5-7 minutes covered until they open.
• Sub baby spinach for arugula if you want a milder green; just add it 30 seconds earlier so it wilts.
• Add a pinch of red pepper flakes with the garlic for a hint of heat against the briny clams.