Cook Time: 15 minutes
Yield: 4 to 6 servings
The colors are beautiful, as are the clamshells. There is not a lot of
sauce. But the flavor of the wine is present.
1 pound spaghetti pasta
1/4 cup olive oil
3 shallots, chopped
3 cloves garlic, minced
3/4 cup chopped sun-dried tomatoes
1 1/2 cup Pinot Grigio (or other white wine)
1 pound shrimp, peeled and deveined
2 pounds clams, washed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups arugula
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.
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.
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.
From: food network