Arugula The Flavor Boost In This Clam Dish

It reeks of garlic, it’s drenched with olive oil, it’s chock-full of meaty clams, and it’s irresistible. It’s good, old-fashioned pasta with clam sauce.

This is the dish I make again and again, whenever I crave something robust - instantly. But, as a standard, it could use a little dressing up for summer. A few fresh ingredients transform it from cupboard fare to something festive.

Arugula, the sexy green in demand in restaurant salads, makes all the difference. It has a nutty, peppery taste that gives the clam dish some “oomph.” Sauteed leeks are another great addition to round out the flavor, eliminating any bitterness. And as a further adaptation, I substitute spaghettini for the usual linguine, although that’s a personal preference.

When making this recipe, be sure to use young, tender arugula leaves; otherwise the sauce will taste very sharp and bitter.

Garlic bread is the classic accompaniment to clam sauce over spaghettini (or linguine). Again, the season calls for something special: garlic bread brushed with fresh rosemary.

Leek, Arugula and Clam Sauce over Spaghettini

1-1/2 tablespoons olive oil

1 garlic clove, minced

1 large leek, white part only, trimmed and chopped

2 tablespoons white wine

1 (10-ounce) can chopped clams, undrained

2 bay leaves

6 ounces spaghettini (or linguine)

1/2 cup (packed) chopped arugula (see note)

Salt, freshly ground white pepper

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.

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 to mix well. Season lightly with salt and generously with pepper. Remove bay leaves. Serve immediately.

Yield: 2 servings.

Note: Arugula is available in some larger supermarkets and specialty markets.

Rosemary-Garlic Bread

2 large garlic cloves, crushed

1-1/2 tablespoons butter

2 pieces French bread, sliced 3/4-inch thick

1 rosemary sprig

Place crushed garlic in small skillet along with butter. Heat until butter begins to bubble. Brush bread generously with garlic butter using rosemary sprig as a brush.

Place bread on baking sheet with rosemary sprig arranged across slices. Broil 4 inches under broiler until bread is browned, about 30 seconds. Discard rosemary. Serve bread immediately.

Yield: 2 servings.