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.
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|Serving Size: 1 Serving (96g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 37 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 6.5mg||0 %|
|Potassium 217.6mg||6 %|
|Total Carbohydrate 66.2g||19 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 62.5g|
|Protein 11.4g||16 %|
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Calories per serving: 351
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