Search
by Ingredient

Leek Arugula & Clam Sauce Over Spaghettini

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by angiebarker

YIELD

servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 ½ 23
TABLESPOONS ML OLIVE OIL
1 1
CLOVE CLOVE GARLIC
minced
1 1
LARGE LARGE LEEKS
white part only, trimmed, chopped *
2 3E+1
TABLESPOONS ML WHITE WINE
10 289
OUNCES ML/G CLAMS
canned, chopped, undrained
2 2
EACH EACH BAY LEAVES *
6 173.4
OUNCES ML/G SPAGHETTINI
uncooked *
½ 118
CUP ML ARUGULA (ROQUETTE)
chopped, packed
1 1
X X SALT *
1 1
X X WHITE PEPPER
freshly ground *

Directions

Heat oil in large skillet. Add garlic and leek and sauté 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 148 36% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 58mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 26g
Vitamin A 7% Vitamin C 19%
Calcium 5% Iron 79%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Email this recipe