- 1/2 pound spaghetti
- 4 tablespoons butter, divided
- 3 shallots, minced
- 1 cup diced fresh mushrooms, mix any types you like
- 1 cup grape tomatoes, quartered or you may use large tomatoes and dice
- 3 cloves garlic, minced
- garlic salt and ground black pepper to taste
- 1 pound uncooked medium shrimp peeled and sea clams, any white clams you like
- 1/4 cup white wine
- 2 tablespoons fresh lemon juice
- 2 cups torn fresh spinach leaves
- 1/2 cup cooking cream milk
- 1/4 cup shredded Parmesan cheese and Feta cheese
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the spaghetti, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 12 minutes. Drain; toss with 2 tablespoons of the butter.
- Melt the remaining 2 tablespoons butter in a large skillet over medium heat, and cook and stir the shallots and mushrooms until the mushrooms are tender, about 5 minutes. Stir in the grape or dice tomatoes and garlic, season with salt and pepper, and cook and stir until tomatoes are heated through, about 3 minutes. Add the shrimp and clams, and cook until the shrimp just begins to turn pink, stirring occasionally, about 1 minute.
- Stir in the white wine and lemon juice, reduce the heat to medium-low, and simmer until shrimp are opaque and clams starts to open, about 3 minutes. Stir in the spinach and once spinach has wilted, stir in the cream milk and Parmesan / Feta cheese. Simmer until all ingredients are heated through and the sauce is slightly thickened, about 5 minutes. Serve over the cooked spaghetti. Serve 4 - 5 person.