Leek Arugula Clam Sauce

Yield:  2 servings

Ingredients

• 1 ½ tablespoons of extra virgin olive oil
• 1 garlic clove, minced
• 1 large leek, white part only, cleaned, trimmed and coarsely chopped
• ¼ cup of dry white wine
• 1 10 oz can of chopped clams, undrained
• 3 bay leaves
• ¾ cup of packed chopped arugula
• 2 tablespoons of packed coarsely chopped flat leaf parsley
• Salt and Pepper to taste

Directions

1. Place in oil in a large skillet and heat.  Add the minced garlic and chopped leek.  Saute for approximately 5 minutes.  Add the wine and cook until it almost completely evaporates.  Add the clams with the liquid and the bay leaves and simmer for 5 minutes.
2. Add the chopped arugula and parsley and  toss.  Remove the bay leaves, season and serve over pasta.