Leek, Arugula & Clam Sauce Over Spaghettini

This clam pasta skips heavy cream and lets the briny clam liquid do the work. Leeks sauteed in olive oil with garlic build a sweet, mellow base, then a splash of white wine cooks off and concentrates the flavors before the clams and their juice go in.

The arugula gets tossed in right at the end, just 30 seconds in the hot pan. It wilts enough to soften the raw bite but keeps that peppery edge that cuts through the richness of the clam sauce.

Use spaghettini, not regular spaghetti. The thinner strands grab more sauce per bite and match the lightness of this dish better than thicker noodles would.

Bay leaves simmer with the clams to add herbal depth. Pull them out before serving.

Pro Tips

• Drain the cooked pasta well. Excess water dilutes the clam sauce and makes the dish watery instead of glossy.
• Be generous with the black pepper. This is a dish that needs it for balance against the briny sweetness.
• Use the white part of the leek only, and rinse chopped pieces in cold water to flush out any hidden grit.
• Toss the pasta directly in the skillet with the sauce so it absorbs flavor while everything comes together.

Variations

• Fresh clam version: Use littleneck clams steamed open in the wine instead of canned.
• Greens swap: Replace arugula with baby spinach or chopped kale for a milder finish.
• Red pepper heat: Add a pinch of red pepper flakes with the garlic for a subtle kick.