Spaghetti With Pinot Grigio And Seafood

• 1 lb spaghetti
• 1/4 cup olive oil
• 3 shallots, chopped
• 3 garlic cloves, minced
• 3/4 cup chopped sun-dried tomato
• 1 1/2 cups pinot grigio wine (or other white wine)
• 1 lb shrimp, peeled and deveined
• 2 lbs clams, washed
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 2 cups arugula

1. 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.
2. 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.
3. 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.

olive oil, shallots, garlic, tomato, grigio wine, shrimp, kosher salt, fresh ground black pepper, arugula

Taken from www.food.com/recipe/spaghetti-with-pinot-grigio-and-seafood-384671 (may not work)