Sunday Night Seafood
Kyle and I tried out two new recipes this weekend (I forgot to take pics of the other one) and this one was so worth waiting for a little extra time on the weekend to really enjoy preparing it together. We don’t get a lot of time during the week to cook together but when we have the chance, we work like “2 peas in a pod,” as my gramma likes to dub the two of us in the kitchen. Cooking with Kyle is one of the activities I really enjoy most that we do as a couple. Anyhow…we tested another Giada recipe tonight, this one from her relatively new Everyday Pasta cookbook. A winner!
A few tweaks from the chefs:
- we halved the recipe but still used 3 cloves of garlic (you can never go wrong with extra garlic!) and 2 shallots
- we defrosted some frozen shrimp (cooked, peeled, and deveined) we bought in bulk and added them to the hot mixture (just before adding the spaghetti) to heat them up
- we substitued the sun-dried tomatoes for roasted red peppers and it was delicious (Kyle doesn’t care for sun-dried tomatoes)
- instead of whole clams (with shells), we used a can of chopped clams and some of the juice
- the arugula was a wee bit overpowering and next time we’ll substitute fresh spinach
- we added some freshly grated parmesan cheese before serving for a little extra tasty touch
Spaghetti with Pinot Grigio and Seafood
- 1 pound spaghetti
- 1/4 cup olive oil
- 3 shallots, chopped
- 3 garlic cloves, minced
- 3/4 cup chopped oil-packed sun-dried tomatoes
- 1 1/2 cups Pinot Grigio (or other dry white wine)
- 1 pound large shrimp, peeled and deveined
- 2 pounds littleneck clams, scrubbed
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 2 cups arugula, tough stems removed
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. Drain.
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.
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.