Spaghetti with shrimp in wine

Ingredients:

• 450 g spaghetti
• 450 g shrimp, peeled and deveined
• 0.9 kg of washed shellfish
• 1/4 cup olive oil
• 3 shallots, chopped
• 3 cloves garlic, crushed
• 3/4 cup chopped sun-dried tomatoes
• 1.5 cups Pinot Grigioni (or other white wine)
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• 2 cups arugula

Preparation:

1. Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 8-10 minutes. Drain.
2. Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and garlic and cook for 3 minutes, until softened but not browned. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring to a simmer. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.
3. Add the spaghetti to the seafood mixture. Season with salt and pepper to taste and stir to distribute evenly. Add the arugula. Gently toss and transfer the spaghetti to a serving platter. Serve immediately.