This recipe was contributed by Diane Boyd from Cape Fear Nutrition, as part of the Healthy Aperture blogger partnership.


1. Heat 3 tablespoons of olive oil in a saute pan over medium heat. Add leeks and  cook until the vegetables are tender. Add garlic and cook one additional minute. Add white wine to the pan. Bring to a boil and add clams. Cover and cook until clams open, about 3 to 5 minutes .

2. Transfer steamed clams to a  bowl ; tent with foil to keep warm. Continue to cook wine mixture until it is is reduced to about 1/4 to 1/3 cup of liquid. (This will take about 20 minutes). Add salt to taste.

3. Prepare pasta according to package  directions.  When pasta is done, drain and add to pan with wine sauce; toss. Add in fresh spinach and toss again. Transfer to a large shallow platter. Top with clams. Serve immediately.

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