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Ingredients
- 1 ⁄4cup olive oil
- 3 shallots, chopped
- 3 garlic cloves, minced
- 3 ⁄4cup chopped oil-packed sun-dried tomatoes
- 11 ⁄2cups Pinot Grigio (or other dry white wine)
- 1 pound large shrimp, peeled and deveined
- 2 pounds littleneck clams, scrubbed
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 cups arugula, tough stems removed
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
Preparation
Step 1
Preparation
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, 8 to 10 minutes. Drain.1pound spaghettiMeanwhile, heat the olive oil in a large, heavy skillet over medium heat. Add the shallots and 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 and bring the liquid to a boil. Reduce the heat, cover the pan, and simmer until the shrimp are pink and the clams have opened, about 7 minutes. Discard any clams that have not opened.
Add the spaghetti to the skillet with the seafood mixture. Add the salt and pepper and stir to combine, then gently fold in the arugula. Mound the pasta on a serving platter and serve immediately.