Shrimp and Clam Pasta
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
774 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp and Clam Pasta
Description
Shrimp and Clam Pasta highlights fresh clams and peeled, deveined shrimp paired with a tomato sauce enriched by a blend of white wine, broth, garlic, and anchovy paste. The clams are steamed in olive oil with whole garlic cloves, white wine, and broth until they open, releasing flavor into the cooking liquid. Separately, shrimp are sautéed and set aside. The sauce is prepared by sautéing finely chopped onion and sliced garlic in olive oil, then combining with crushed tomatoes, reserved clam broth, white wine, sugar, anchovy paste, and black pepper. This hearty sauce simmers to meld the flavors before mixing with cooked long pasta—such as spaghetti or linguine—and finished with fresh parsley. The result is a pasta dish with a savory seafood base and aromatic, slightly tangy tomato sauce, showcasing the freshness of the shellfish and the depth from broth and wine.
This dish can be served as a main meal and pairs well with crisp bread or a simple green salad. The layered cooking technique preserves the delicate textures of the shrimp and clams while building a flavorful sauce that complements the pasta. It makes use of ingredients commonly found for seafood pasta dishes and offers a satisfying balance of briny shellfish and rich tomato base.
When preparing the clams, purging them to remove grit is important to avoid unpleasant texture. The cooking broth from the steamed clams is reserved and used to enhance the sauce's seafood flavor. The anchovy paste adds umami and depth without a noticeable fishiness. Use long pasta varieties for the best texture and to carry the sauce effectively. For the best results, ensure the shrimp is fully thawed if using frozen and cook just until opaque to preserve tenderness.
Ingredients
For the clams
- 2 tablespoon olive oil
- 2 cloves garlic peeled but whole
- ¼ cup white wine (see note 1)
- 1 cup broth see note 2, or stock
- 1 ¼ pounds clams purged ((see note 3))
For the shrimp
- 2 tablespoon olive oil
- 1 pound Shrimp peeled and deveined (see note 4)
For the pasta
- 12 oz pasta see note 5, dried, long
- 1 tablespoon salt
For the sauce
- 3 tablespoon olive oil
- 1 onion finely chopped (see note 6))
- 5 cloves garlic sliced (see note 7)
- ½ cup white wine (see note 1)
- 28 oz crushed tomato canned
- 1 cup broth see note 8, reserved
- 1 teaspoon sugar
- 1 teaspoon anchovy paste (see note 9)
- ½ teaspoon black pepper
- salt to taste
- 3 tablespoon parsley finely chopped, fresh
Instructions
Start with the clams
- Add the olive oil and whole garlic to a saute pan and saute for about a minute, stirring constantly, over medium heat.2 tbsp olive oil2 cloves garlic
- Add the white wine and broth and stir to mix everything well.¼ cup / 60 ml white wine1 cup / 240 ml broth/stock
- Add the purged clams to the pan and cover with a lid.1 ¼ pounds / 570 g clams
- Allow the clams to steam open about 6-8 minutes.
- Remove the garlic cloves and any unopened clams.
- Use a slotted spoon to remove the opened clams, reserving the cooking broth for later.
Cook the shrimp
- Heat the olive oil in a large skillet over high heat.2 tbsp olive oil
- Add the shrimp and cook for 2 minutes, turning halfway through.1 pound / 450 g shrimp
- Remove the shrimp to a plate for later.
For the pasta
- Bring a large pan of water to a boil and add your salt. Add the pasta and cook for 1 minute less than the packet suggests.1 tbsp salt12 oz / 340 g dried long pasta
- Reserve a cup of the pasta cooking water, then drain the pasta.
Cook the sauce
- Use the same skillet you cooked the shrimp in; there is no need to wash.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 minutes until the onion is translucent.3 tbsp olive oil1 onion
- Add the sliced garlic and cook for 1 minute until fragrant but not colored.5 cloves garlic
- Add in the wine, stirring to remove any residue from the bottom of the pan, and simmer gently for 2 minutes.½ cup / 120 ml white wine
- Add the crushed tomatoes, reserved broth, sugar, anchovy paste, and black pepper. Bring the sauce back to a simmer and cook for 3 minutes. Taste your sauce and add salt to taste.28 oz / 800 g canned crushed tomato1 cup / 240 ml reserved broth1 tsp sugar1 tsp anchovy paste½ tsp black pepper salt to taste
To finish
- Add the shrimp, clams, drained pasta to the sauce, and ¼ cup of the reserved pasta water. Stir well to coat the pasta in the sauce and cook for 1-2 minutes until the pasta is well coated in the sauce.
- Add most of the chopped parsley and stir well.3 tbsp finely chopped fresh parsley
- Serve immediately with the additional parsley.
Notes
- Choose any dry white wine such as Pinot Grigio or Sauvignon Blanc; substitute with broth if avoiding alcohol.
- Use shrimp that is peeled and deveined; thaw fully if frozen before cooking.
- Purging clams by soaking in salty water removes grit; discard any clams that do not close tightly when tapped.
- Long dried pasta like spaghetti, linguine, or fettuccine works best with this recipe.
- Reserve cooking broth from clams, strain carefully to avoid sediment, and add to the sauce for enhanced flavor.
- Anchovy paste can be replaced with chopped anchovies if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 774 kcal
% Daily Value*
| Calories | 774kcal | 39% |
| Carbohydrates | 88g | 29% |
| Protein | 35g | 70% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 151mg | 50% |
| Sodium | 738mg | 31% |
| Potassium | 466mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 22mg | 24% |
| Calcium | 182mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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