Spaghetti With Pinot Grigio And Seafood Recipes

Steps:

• Bring water to a boil for pasta. Cook for 10 minutes or until al dente. In one saucepan heat half of the olive oil. Add garlic and saute for a few seconds. Add tomatoes and cook for 5 minutes or until thickened; season with salt and piper. In another skillet cook the shrimp in half the remaining olive oil. remove from heat and toss in the parsley; season with salt and pepper. Drain pasta and transfer to a serving bowl; add shrimp and tomato mixtures and toss; do not serve with cheese.

Steps:

• 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.