Isn't it wonderful when great minds think alike? Several Saturdays ago I watched an episode of Giada on the Food Network and made a mental note to give one of her pasta recipes a try (aren't her simple pasta dishes the best?). Working with so many different recipes from tons of different sources, I quickly forgot the seafood spaghetti recipe. Fast forward a few Saturdays when my dad showed me a recipe on his laptop accompanied by the question: tonight's dinner? He had found the GIada recipe that I had wanted to try, but forgot about. I thought perhaps he had read my mind, but turns out he just was in the mood for a fresh pasta dish with clams. The colors are beautiful in this meal that can be made in the time it takes to boil the pasta. I highly recommend you try it, it's excellent for a warm late Spring evening. Sip on the same wine you use in the pasta sauce. For the recipe, read more
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
- 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.
Serves 4 to 6.