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Spaghetti with Pinot Grigio and Seafood

Serves four to six Servings
Serves four to six Servings


  • 1 pound spaghetti
  • 3 pound shallots, chopped
  • 3 pound garlic cloves, minced
  • 1 pound large shrimp, peeled and deveined
  • 2 pound littleneck clams, scrubbed
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 cup arugula, tough stems removed
  • Chef notes

    If you love seafood stew, this is the dish for you. It’s bright and colorful from the greens and the tomatoes, with lots of great sauce to dip your bread in.


    Baking Directions:

    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, 8 to 10 minutes.


    Meanwhile, heat the olive oil in a large, heavy skillet over medium heat.

    Add the shallots and 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 and bring the liquid to a boil.

    Reduce the heat, cover the pan, and simmer until the shrimp are pink and the clams have opened, about 7 minutes.

    Discard any clams that have not opened.

    Add the spaghetti to the skillet with the seafood mixture.

    Add the salt and pepper and stir to combine, then gently fold in the arugula.

    Mound the pasta on a serving platter and serve immediately.

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