| 1 | Heat oil in large skillet. |
| 2 | Add garlic and leek and saute over medium heat 5 minutes. |
| 3 | Add wine and cook until it evaporates, about 2 minutes. |
| 4 | Add clams with liquid and bay leaves and simmer 5 minutes. |
| 5 | Cook spaghettini in boiling salted water according to package directions until tender, but slightly firm at center. |
| 6 | Drain well. |
| 7 | Add to clam mixture in skillet and toss well. |
| 8 | Add arugula and toss 30 seconds. |
| 9 | Season lightly with salt and generously with pepper. |
| 10 | Remove bay leaves. |
| 11 | Serve immediately |
