Let’s cook!

Seafood Spaghetti

1 pound spaghetti pasta

1/4 cup olive oil

1 whole shallot, chopped

4 cloves garlic, minced

3/4 cup chopped sun-dried tomatoes

2 cups Pinot Grigio (a few glasses for you)

1 pound shrimp, peeled and deveined

1 pound of squid rings (you could also use clams but you will need at least 2 pounds)

2 cups arugula

salt and pepper to taste

First bring a large pot of salted water to a boil over high heat and add the pasta and cook. Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 – 5 minutes.

Add the sundried tomatoes and cook for another minute or two.

Add squid.

Add shrimp.

Add wine.

Bring to a boil and then reduce heat to a simmer. Cook for about 7 – 8 minutes.

Drain the spaghetti and add to a large bowl.

Add the seafood mixture to the bowl of spaghetti.

Stir to combine pasta and seafood mix.

Add the arugula and stir well again.

Time to serve. I added parmesan cheese and red pepper flakes as Jen likes a little heat.

Here is the close up:

Lisa, I hope you enjoy the recipe and let me know if you try it.

Tomorrow, I will post a variation of the recipe from Monday using boneless/skinless chicken breast which have been requested via email.

Happy Cooking!