Spaghetti with Pinot Grigio and Seafood

I like cooking, but I get really tired of deciding what we’re going to have for dinner, you know? So Ted went on the Food Network website, and found this recipe on Giada’s page, and we decided to try it.

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

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.

As you can see in the picture above, we added some mussels to the recipe. I can’t help it, I’m a big mussel fan. I also added some red pepper flakes to the mix. I’m also a big fan of arugula. If you’re not fond of this somewhat bitter leaf, you could substitute baby spinach leaves for the arugula. I read on the comments on the recipe that some people had problems with the shrimp cooking more quickly than the clams, and thus getting overcooked and tough. So maybe put the clams in before the shrimp. I just put any clams or mussels that hadn’t opened back into the pan, until they either opened or didn’t, and then I threw away the ones that didn’t. No desire for food poisoning around here, after all.

It was really very good, and I think we’ll be having this one again.