Spaghetti with Pinot Grigio and Seafood

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

TOTAL TIME: 20 min
Prep: 5 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 pound shrimp, peeled and deveined
  • 2 pounds clams, washed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups arugula
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Directions

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.

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on August 15, 2012

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    This recipe is fabulous. The sauce is light and full of flavor. I used shrimp, scallops & lump crabmeat instead of clams & will absolutely be making it again. Giada's recipes rarely disappoint. This is a keeper.

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  • on February 18, 2012

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    Delicious, light and fast-easy for such a delicious pasta !
    I used large scallops, mussels and clams and it was awesome! I also added asparagus.
    I was nervous that the "sauce" wouldn't really work with no cream, but it did all come together very nicely, definitely not a thick saucy type of dish but the 'sauce' was so flavorful that it worked great! I will be making this and experimenting with additions (squid? in the future

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  • on December 21, 2011

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    this is so good...=D

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