Spaghetti with Pinot Grigio and Seafood (Giada De Laurentiis) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The colors are beautiful, as are the clamshells. There is not a lot of sauce, but the flavor of the wine is present. Ingredients:
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 |
Directions:
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.
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