- 1 pound of spaghetti pasta (Lindsey used wheat linguine pasta- and we used whole wheat penne pasta)
- 1/4 cup of olive oil
- 3 shallots, chopped (we learned it is essentially a potent onion)
- 3 cloves of garlic, minced
- 3/4 cup chopped sun-dried tomatoes
- 1 1/2 cup Pinot Grigio (or other white wine will do)
- 1 pound shrimp, peeled and deveined
- 2 pounds of clams, washed (Lindsey got just 1 pound- about 15 small clams. We did not use any clams this time)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups of arugula (learned tonight it looks like spinach)
Here are the directions from the foodnetwork.com :
"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 (YUM), 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."
This recipe was so delicious. Nick went back for seconds! Next time I will try it with the clams or maybe sub the shrimp for chicken. We served this with a side salad and a glass of Pinot Grigio. I would say this one was a complete success!
Bon Appetit!
