Cooking tips

Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Leek, Arugula and Clam Sauce Over Spaghettini Recipe

	Category	Pasta Recipes
	Views	49
	Ratings	0

Ingredients And Procedures

1 1/2 tb Olive oil

1 Garlic clove, minced

1 lg Leek, white part only,

Trimmed and chopped 2 tb White wine

1 10 oz can chopped clams,

Undrained 2 Bay leaves

6 oz Uncooked spaghettini

1/2 c Packed chopped arugula

Salt Freshly ground white pepper 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.

Rate this recipe!

Post this recipe to your site

<h1>Leek, Arugula and Clam Sauce Over Spaghettini</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 tb Olive oil <P>1 Garlic clove, minced <P>1 lg Leek, white part only, <P>Trimmed and chopped 2 tb White wine <P>1 10 oz can chopped clams, <P>Undrained 2 Bay leaves <P>6 oz Uncooked spaghettini <P>1/2 c Packed chopped arugula <P>Salt Freshly ground white pepper 1. Heat oil in large skillet. Add garlic and leek and saute over medium <P>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 <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-search.co.uk" title="Free recipe">free recipes</a>