Shrimp and Clam Pasta

Name: Shrimp and Clam Pasta
Prep time: 30 min
Cook time: 30 min
Yield: 4 people
Ingredients: 500 g linguine or spaghetti pasta, cooked according to package instructions and drained; 1 kg fresh clams; 1 tablespoon butter; 1 large onion finely diced; 6-8 white button mushrooms, finely diced; 1 tomato, finely diced; 1/2 teaspoon salt; pinch black pepper; 1/4 teaspoon dried basil; 1/4 teaspoon paprika; 400 g fresh shrimp, deveined and tail off; salt and pepper to taste; 1 cup non alcoholic white wine or white grape juice; 1 cup milk; 1 tablespoon butter; 1 tablespoon flour; handful fresh parsley, chopped for topping

User Reviews

5.0

27 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Servings
4 people
Calories
615 kcal
Course
Main Course
Cuisine
Italian

Shrimp and Clam Pasta

Gavin Ward

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A light garlicky sauce simple pasta sauce with fresh clams and shrimp tossed with linguine. A stellar restaurant dish made easy at home.

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Ingredients

Servings

500 g linguine or spaghetti pasta, cooked according to package instructions and drained
1 kg fresh clams (2 lb)
1 tablespoon butter
1 large onion finely diced
6-8 white button mushrooms, finely diced
1 tomato, finely diced
1/2 teaspoon salt
pinch black pepper
1/4 teaspoon dried basil
1/4 teaspoon paprika
400 g fresh shrimp, deveined and tail off (1 lb)
salt and pepper to taste
1 cup non alcoholic white wine or white grape juice
1 cup milk
1 tablespoon butter
1 tablespoon flour
handful fresh parsley, chopped for topping

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Instructions

Wash clams under cold water. Throw away any cracked or open clams. Keep clams soaking in cold water until ready to use.
In a large pan (one that comes with a lid), heat the butter over medium high heat. Add the diced onion, and garlic. Saute for a few minutes, until the onion has softened but not turned brown. Add the diced mushroom and saute for another few minutes. Add the tomato, salt, pepper, basil and paprika. Cook for another few minutes, then remove the mixture from the pan and keep aside in a small bowl.
In the same pan, add your shrimp in a single layer. Salt and pepper the shrimp, and cook for 1-2 minutes until pink and opaque on the bottom, then flip over, salt and pepper this side, and cook for another 1-2 minutes until cooked through. Remove shrimp to a separate plate.
Increase heat to high, and using the same pan, drain the clams and add them to the pan. Immediately add the white wine or grape juice and close the pan with a tight fitting lid. Allow clams to steam 7-8 minutes, then remove the pan from the heat and throw away any clams which have not opened up. Remove the other clams and keep them aside, leaving the liquid in the pan.
Let the liquid in the pan settle for a few minutes, then using a fine mesh strainer, strain the broth into a measuring cup (you are using a strainer to get rid of any sand or grain). Wash the pan to get rid of any sand, then put it back on the heat, turning it down to medium. Add the broth back into the clean pan.
Add the butter and flour, and whisk until mixture thickens, about 5 minutes. Add the milk, and the cooked mushroom tomato mixture back to pan and whisk to combine. Sauce won't be very thick.
Add the cooked pasta to the sauce and toss to combine. Add the cooked clams and prawns and stir lightly to incorporate into the pasta, keeping most on the top of the pasta. Top with chopped parsley to garnish.

Notes

Recipe adapted from Tatyana's Everyday Food
To make your own grape juice, throw your grapes into a food processor and process until they become mushy, then strain them through a fine mesh strainer, catching the juice in a bowl underneath.