Ingredients Jump to Instructions ↓

  1. 1 lb. spaghetti

  2. 1/4 cup olive oil

  3. 3 shallots, chopped

  4. 3 cloves garlic, minced

  5. 3/4 Cup chopped sun-dried tomatoes

  6. 1 1/2 Cup white wine

  7. 1 lb. shrimp, peeled and deveined

  8. 2 lbs. clams, washed

  9. 1 Cup arugula, julienned kosher sea salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Boil pasta for 7-8 minutes until al dente. Drain and set aside.

  2. In hot olive oil cook the shallots and the garlic, for approximately 3 minutes. Add sun-dried tomatoes and cook for another minute. Pour in 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 6- 7 minutes.

  3. Add the spaghetti to the seafood mixture. Season with kosher sea salt and pepper and stir to combine. Toss in the arugula. Stir gently and place on a serving platter. Serve immediately.<


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