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Fresh CA Seafood Spaghetti with Pinot Gris
This is one of our favorite recipes for Winter on the California Coast. A warm and filling dish with fresh flavors and bright colors that satisfies your craving for cold-weather comfort food while still matching the energy of a sunny California winter’s day. And anyway, who said white wine is only for the summer?
- 1 pound of spaghetti
- 1/4 cup olive oil
- 3 shallots, chopped
- 3 cloves garlic, minced
- 3/4 cup chopped sun-dried tomatoes
- 1 1/2 cups dry white wine
- 1 pound of peeled and deveined shrimp
- 2 pounds of washed clams
- 1 teaspoons of salt and 1 teaspoon of pepper
- 2 cups of arugla
- Bring large pot of water to boil, add spaghetti pasta. Cook until al dente, stirring occasionally (8-10 minutes) and drain.
- Meanwhile, in a large skillet, heat olive oil over medium heat. Add shallots and garlic. Cook until tender but not brown (4-5 minutes). Add sun-dried tomatoes and cook for one minute.
- Add wine, shrimp, clams, and bring liquid to a boil.
- Reduce heat, cover, and simmer until shrimp are pink and clams have opened (approximately 7 minutes).
- Add spaghetti to the seafood mixture. Add salt & pepper and stir to combine.
- Top with arugula, stir gently and serve immediately.