48. Spaghetti with Pinot Grigio and Seafood

Thanks to Alyssa for this one, it was deeeee-vine!

INGREDIENTS:

1 pound spaghetti pasta (or 1 box)
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 (you can find them in bags in the frozen section now)
2 pounds clams, washed
1 tsp salt
1 tsp 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 8-10 minutes.  Drain pasta.
2. Meanwhile, heat the olive oile 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.
3. 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.
4. Add the spaghetti to the seafood mixture.  Add the salt and pepper and stir to combine.  Add the arugula.  5. Stir gently and place on a serving platter and serve immediately.