If you have decided to create a dish using a white wine pasta sauce, the first question to answer is “which wine should I choose?” First, we will avoid cooking wine at all costs. Any wine labeled as cooking wine is usually not fit to drink. If you wouldn’t drink the wine you shouldn’t cook with it either. Most recipes call for less than a full bottle of wine so you should also be able to have a glass or two left to drink with your meal. This makes the choice of which wine to serve with the meal a no-brainer. The flavors in your sauce will complement the flavor of your wine flawlessly. Dry white wines should be used for cooking when you don’t want to add sweetness to the dish. As you cook using wine the alcohol will evaporate which will extract the flavor of the wine and add it to the dish. Do not add too much wine to the dish because it will cause it to be difficult to reduce.
Chardonnays are best used for thick and creamy white wine sauces because they have a thick and intense flavor that adds body to the sauce. Chardonnays pair well with cream sauces served with chicken and pasta.
Pinot Grigio is a crisp dry white wine that adds a fruity, mineral character that perfectly complements seafood.
Sauvignon Blanc is a classic light wine with fruity, herbal, and floral flavors that are perfect for making sauces that will be paired with vegetables. This wine is great for lemon or butter sauces.
Ingredients:
1 pound spaghetti 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 of clams, washed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups arugula
Directions:
1. 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.
2. 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.
3. 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.
