Behind the Recipes
Spaghetti with Seafood by Divya Gugnani
Makes 4 servings
INGREDIENTS:
1 lb. spaghetti
1/4 cup olive oil
3 shallots, chopped
3 cloves garlic, minced
3/4 Cup chopped sun-dried tomatoes
1 1/2 Cup white wine
1 lb. shrimp, peeled and deveined
2 lbs. clams, washed
1 Cup arugula, julienned
kosher sea salt and pepper to taste
PREPARATION:
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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