White Wine Pasta with Seafood

White Wine Pasta with Seafood

I got this recipe from Giada on The Food Network and made some changes.

  • 4
  • 10 minutes
  • 20 minutes


  • 1 pound whole wheat angel hair pasta
  • 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 mussels, de-bearded and rinsed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups basil


Follow This Recipe

  1. Bring a large pot of salted water to a boil over high heat.
  2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  3. While pasta is cooking, heat the olive oil in a large heavy skillet over medium heat.
  4. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown.
  5. Add the sun-dried tomatoes and cook for another minute.
  6. Add the wine, shrimp, and clams.
  7. Bring the liquid to a boil.
  8. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.
  9. Add the spaghetti to the seafood mixture.
  10. Add the salt and pepper and stir to combine
  11. Add the arugula.
  12. Stir gently and place on a serving platter. Serve immediately.

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