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.
