the Best Recipe of "Spaghetti with Pinot Grigio and Seafood"

 Which White Wine should I Use for Italian Spagetti with Seafood?

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 are perfect for making sauces that will be paired with vegetables. This wine is great for lemon or butter sauces.


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 clams, washed

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 cups arugula