Spaghetti with Pinot Grigio and Seafood

  • prep time5 min
  • total time 20 min
  • serves 4 - 6
Giada De Laurentiis
Giada De Laurentiis Everyday Italian

The colors are beautiful, as are the clamshells. There is not a lot of sauce, but the flavor of the wine is present.

9 Ratings
Directions for: Spaghetti with Pinot Grigio and Seafood


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.

See more: Main, Pasta, Seafood, Shellfish, Tomatoes, Vegetables

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