Linguine With Pinot Grigio, Arugula & Seafood

1 pound linguine (100% whole wheat works well, too)
3 cloves of garlic, minced
¼ cup extra virgin olive oil
2 pounds littleneck clams, scrubbed
3 shallots, chopped
1 pound large shrimp, deveined and peeled
¾ cup chopped sun-dried tomatoes (oil-packed)
1teaspoon fresh ground black pepper
1 teaspoon salt
2 cups arugula, remove the tough stems
1 ½ cups Pinot Grigio (or comparable dry white wine)
Fresh shaved parmesan reggiano cheese

While the pasta is cooking, heat the olive oil in a large, heavy skillet over medium heat. Add the garlic and shallots for 3-minutes or until tender (but not brown). Then, add the sun-dried tomatoes and cook for 1 minute. Add the wine, claims, and shrimp before bringing the liquid to a boil. Reduce the heat, cover the skillet, and simmer (7 to 10 minutes) until the clams are open and the shrimp are pink. Any clams that do not opened at this stage should be discarded.

Now, add the linguine to the skillet along with the seafood mixture plus include the salt and pepper. Gently stir to combine the ingredients. Finally, fold in the arugula before placing a large portion of the pasta on a serving platter; serve immediately. As an option, serve with some fresh shaved parmesan reggiano on top or on the side.