Shelly's Recipe

SPAGHETTI WITH PINOT GRIGIO AND SEAFOOD

Category: Pasta - Seafood

1 lb spaghetti
1/4 cup olive oil
3 shallots, chopped (I used 1/2 small onion)
3 garlic cloves, minced
3/4 cup chopped oil-packed sun-dried tomatoes
1 1/2 cup Pinot Grigio or other dry white wine
1 lb large shrimp, peeled and deveined
2 lbs littleneck clams, scrubbed
1 tbsp salt
1 tbsp freshly ground black pepper
2 cup arugula, tough stems removed

Boil a large pot of salted water over high heat. Add the pasta and cook until al dente, stirring occassionally, approximately 8-10 minutes. Drain.

Meanwhile, heat the olive oil in a heavy skillet over medium-high heat. Add the shallots and garlic, 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, then reduce the heat, cover and simmer until the shrimp are pink and the clams have opened, approximately 7 minutes. Discard any unopened clams.

Add the spaghetti to the skillet with the seafood mixture. Season with salt and pepper. Stir to combine, gently folding in the arugula. Place on a serving platter and serve immediately. Serves 4-6.