Spaghetti with Pinot Grigio

Since today is Ash Wednesday, and the beginning of Lenten fasting (for Catholics, at least), I thought I'd share with you a yummy meatless meal!

Giada says, "If you love seafood stew, this is hte dish for you.  It's bright and colorful from the greens and the tomatoes, with lots of great sauce to dip your bread in."  Perfect for a romantic meal for two or an intimate dinner party...just make sure your guests aren't allergic to shellfish first!  And be sure to save some pinot grigio to drink with dinner!!  I changed the recipe, to suit our tastes of course, with my adaptation written below; feel free to try the original if you'd like!

1 pound spaghetti

1 jar chopped and oil-packed sun-dried tomatoes, oil reserved

3 shallots, chopped

3 cloves garlic, minced

1 1/2 cups Pinot Grigio (or other dry white wine)

2 pounds large shrimp, peeled and deveined

1 pound scallops

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 cups baby arugula, tough stems removed

Bring a large pot of salted water to boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes.  Drain.

Meanwhile, heat oil from tomatoes (yes, all of it; you should yield about 1/4 - 1/3 cup) in a large, heavy skillet over medium heat.  Add the shallots and garlic and cook for 3 minutes, until tender but not brown.  Add the tomatoes and cook for another minute.  Add the wine, shrimp, and scallops and bring the liquid to a boil.  Reduce the heat, cover the pan, and simmer until the shrimp are pink and scallops are slightly golden, about 7 minutes.

Add the spaghetti to the skillet with the seafood mixture.  Add the salt and pepper and stir to combine, then gently fold in the arugula.  Mound the pasta on a serving platter and serve immediately with warm crusty bread.

Serves 4-6.

Adapted from Everyday Pasta by Giada De Laurentiis