March 25, 2010

It doesn't have to be pretty to taste yummy!

I don't know how pretty this dish is. I mean, when I compare it to the photo on the Food Network site, I feel very inadequate. The clams I bought had dark shells (I honestly know nothing about clams) and the reason I bought these specific clams was because the only other clams in the store were these humongous ones!

All in all, this was a pretty darn tasty dish. While I myself do not care if I ever eat clams again, Grumpy was very happy. I much prefer the shrimp (however I believe I over cooked it). The recipe is very easy to put together. It was stated on the site (or on Giada's show, not sure where now) that this didn't have a lot of sauce to it, but let me tell you, I certainly had enough and I'm a saucy kind of girl! I didn't have arugula and couldn't find any so I went with spinach, and that was good enough for me. The flavor was awesome and I would definitely make this dish again (but I will let Grumpy have all the clams). It also stated it served 4 people, but I think that was an understatement! I believe this could easily serve 6! I definitely say this is a dish to try and if you don't like clams, just add more shrimp! :) (which is what I might do next time!)
Spaghetti with Pinot Grigio and Seafood
1 pound spaghetti
1/4 cup olive oil
3 shallots, chopped
3 cloves garlic, minced
3/4 cup chopped sun-dried tomatoes
1 1/2 cup Pinot Grigio (or other white wine)
1 pound shrimp, peeled and deveined
2 pounds clams, washed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups arugula

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


11 comments:

Cajun Chef Ryan said...

Flavor beats out looks any day for me too!

Jamie said...

I think your photo looks great. I'm not a clam fan so I would add more shrimp too. My husband though would love all the clams.

Cristine said...

I think your dish looks delicious! Even though I don't like seafood, it looks like something Nathan would like!

Bellini Valli said...

Let's say it could serve 4 VERY hungry people who love all this seafood goodness.

Leslie said...

WHAT are you talking bout?? I think the photo is beautiful.
Looks divine!

Patsyk said...

Looks pretty good to me! I've always been hesitant to cook with clams... one of these days I need to try it as we all enjoy them.

Mags said...

It certainly looks pretty to me!

I can't eat either shrimp or clams due to a food allergy, but hubby would absolutely love this.

pegasuslegend said...

looks and can tell will taste great what a great picture of both! great job Shelby! stumbled this for sure!!!!

Rachel said...

The pictures scream deliciousness!!!

Kathleen said...

I think this dish sounds wonderful. I'm with you though-I'd want the shrimp and I'd give grumpy my share of clams.

Jill's Comfort Zone said...

Yes it does! Looks yummy too!

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