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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.
  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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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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