Saturday, September 12, 2009

Spaghetti with pinot grigio and seafood

Um yeah. You know how I'm supposed to be good now and limit carbs and salt and cholesterol?
Sometimes that's just fine, and sometimes I need a big bowl of pasta. Tonight I needed a big bowl of pasta.
Although, I did eat oatmeal for breakfast and a veggie burger on a low-carb bread for lunch, so I guess I had the carbs to spare.

adapted from Giada

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
2 cups arugula

Bring a large pot of 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 arugula. Stir gently and place on a serving platter. Serve immediately.

1 comment:

Roma said...

Wow!yummy pasta seafood!htt