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.
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.
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