Spaghetti with Pinot Grigio and Seafood
- prep time5 min
- total time 20 min
- serves 4 - 6
The colors are beautiful, as are the clamshells. There is not a lot of sauce, but the flavor of the wine is present.
1 lb(s) spaghetti pasta
¼ cup olive oil
3 shallots, chopped
3 cloves garlic, minced
¾ cup chopped sun-dried tomatoes
1 ½ cups Pinot Grigio (or other white wine)
1 lb(s) shrimp, peeled and deveined
2 lb(s) clams, washed
1 tsp kosher salt
1 tsp freshly ground black pepper
2 cups arugula
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
2. Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.
3. Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediately.