The colors are beautiful, as are the clamshells. There is not a lot of sauce, but the flavor of the wine is present.
Recipe courtesy of Giada De Laurentiis
Episode: Vineyard Visit
Print
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy

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

Watch how to make this recipe.

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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