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Leek, Arugula & Clam Sauce Over Spaghettini

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Submitted by andina

YIELD

2 servings

PREP

20 min

COOK

12 min

READY

25 min

Ingredients

1 ½ 23
TABLESPOONS ML OLIVE OIL
1 1
EACH EACH GARLIC CLOVES
minced
1 1
LARGE LARGE LEEKS
white part only, trimmed and chopped *
2 3E+1
TABLESPOONS ML WHITE WINE
10 1E+1
OUNCE CAN OUNCE CAN CLAMS
chopped, undrained
2 2
EACH EACH BAY LEAVES *
6 173.4
OUNCES ML/G SPAGHETTINI
uncooked *
½ 118
CUP ML ARUGULA (ROQUETTE)
packed, chopped
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 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

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Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 301 35% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 117mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 52g
Vitamin A 13% Vitamin C 40%
Calcium 11% Iron 157%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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