Thoughts, would sauteing the shrimp and scallops in a little butter and garlic, fresh herbs, scampi style then add to recipe at end be better?
Also suggested was using extra clam meat and juice from canned clams, any thoughts. I would resort to canned clam meat if I couldn't find extra clam meat at the fresh seafood counter ala Whole Foods..
* 1 pound linguine pasta
* 1/4 cup olive oil
* 3 shallots, chopped
* 3 cloves garlic, minced
* 3/4 cup chopped sun-dried tomatoes **SEE NOTE
* 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.
** substitute drained can crushed tomatoes
Add -red pepper flakes
Add -season with some Old Bay if taste is weak
Garnish with fresh chop Parsley and fresh Parmesan