Spaghetti With Pinot Grigio and Seafood

~SarahBeth~'s Note:

From 20 minute pasta with Giada de Laurentis. I either leave out the clams and add more shrimp and some crab, or I just use canned. But I like the option of shrimp and crab better!

• Total Time: 50 mins
• Prep Time: 25 mins
• Cook Time: 25 mins

Ingredients:

Serves: 4-6

Yield: 1.0 pasta pot

• 1 lb spaghetti
• ¼ cup olive oil
• 3 shallots , chopped
• 3 garlic cloves , minced
• ¾ cup chopped sun-dried tomato
• 1 ½ cups pinot grigio wine (or other white wine)
• 1 lb shrimp , peeled and deveined
• 2 lbs clams , washed
• 1 teaspoon kosher salt
• 1 teaspoon fresh 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.