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Recipe by Elizabeth Edelman – Simply Cooking

• 1 pound spaghetti
• 1/4 cup olive oil
• 4 shallots, rough chopped
• 6 cloves garlic, minced
• 1 cup chopped sun-dried tomatoes (you can substitute with fresh grape tomatoes, halved)
• 1 1/2 cup white wine (I use sauvignon blanc)
• 1 pound shrimp, peeled and deveined
• 2 pounds littleneck clams, washed
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 cups arugula or spinach

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.

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 spinach or arugula. Stir gently and place on a serving platter. Serve immediately.