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Leek, Arugula and Clam Sauce Over Spaghettini

 

17

Yield

2

servings

Prep

20

min

Cook

12

min

Ready

25

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 ½ tablespoons olive oil
1 each garlic cloves
minced
1 large leeks
white part only, trimmed and chopped
*
2 tablespoons white wine
10 ounce can clams
chopped, undrained
2 each bay leaves
*
6 ounces spaghettini
uncooked
*
½ cup arugula (roquette)
packed, chopped
1 x salt
*
1 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

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Comments

Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 30135% of calories 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?

 

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