Categories: Seafood, Pasta 
      Yield: 2 servings 
  
  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.