Spaghetti with Pinot Grigio and Seafood

Jim's Spaghetti with Pinot Grigio & Seafood

A Spectacular Dish From A Terrific Friend.

This Beautiful Platter of Seafood was created by Jim Miller.

He and his Wife Cindy have been amazing friends for many years.

Jim was a blessing to me when my Mother was sick.I had started my Face Book page and knew I would have trouble running it. During that time I would be by my Mothers side while at the hospital.Jim took me up on my offer when I asked for his help.

He was the one that helped to keep Jodies Kitchen running.

Jim and Cindy both share the same great passion for food as I do.Many times we got together to play cards and he and Cindy always brought some tasty dishes when they came.Jim is also what I would call a master smoker as well.He can smoke just about anything I believe, from meat to sides.

His wife Cindy brought me the very first Stuffed Jalapeno Poppers I had ever eaten,I must say I was hooked instantly and that's when I realized what a terrific cook she was as well.

Since those first Jalapeno poppers I have had the wonderful opportunity to try many things they have created.I never remember trying anything I didn't like coming from the Millers, well heck any of my card buddies as far as that goes.

 

I remember Kelly bringing Cowboy Caviar ..The best I ever had I might add.

The days of us getting together to play Texas Holdem are few and far between now,but I cherish my dear friends and the many great memories we made.

 

 ALL IN   Jim -Cindy- Ken- Kelly- Mark- B.J.-D.C.

 

Spaghetti with Pinot Grigio and Seafood
1 pound spaghetti pasta
1/4 cup olive oil
3 shallots, chopped
3-4 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 (I used Mussels this time)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups arugula (I used Baby Spring Mix)

Directions
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.