Shrimp and Clam Pasta

Ingredients

• 500 glinguine or spaghetti pasta, cooked according to the packet instructions and drained
• 1 kg (2 lb)fresh clams
• 1 tbspbutter
• 1 largeonion, finely diced
• 6–8white button mushrooms, finely diced
• 1tomato, finely diced
• ½ tspsalt
• A pinchblack pepper
• ¼ tspdried basil
• ¼ tsppaprika
• 400 g (1 lb)fresh shrimp, deveined and with tails removed
• To tastesalt and pepper
• 240 ml (1 cup)non-alcoholic white wine or white grape juice
• 240 ml (1 cup)milk
• 1 tbspbutter
• 1 tbspflour
• A handfulfresh parsley, chopped, for topping

Instructions

1. 1

   Rinse the clams

   Rinse the clams under cold water and discard any that are cracked or already open. Leave the rest soaking in cold water until you are ready to cook them.

2. 2

   Cook the vegetables

   In a large lidded pan, melt 1 tbsp butter over medium-high heat. Add the diced onion and garlic and sauté for a few minutes, until the onion softens without browning. Add the diced mushrooms and sauté for a few more minutes, then add the tomato, ½ tsp salt, a pinch of black pepper, ¼ tsp dried basil and ¼ tsp paprika. Cook for a few minutes more, then transfer the mixture to a small bowl.

3. 3

   Cook the shrimp

   Arrange the shrimp in a single layer in the same pan. Season with salt and pepper and cook for 1–2 minutes, until pink and opaque underneath. Turn them over, season the other side, and cook for another 1–2 minutes until cooked through. Transfer to a separate plate.

4. 4

   Steam the clams

   Turn the heat to high. Drain the clams and add them to the same pan, then immediately pour in 240 ml non-alcoholic white wine or white grape juice and cover tightly. Steam for 7–8 minutes, then take the pan off the heat. Discard any clams that have not opened, and set the opened clams aside, leaving the liquid in the pan.

5. 5

   Strain the broth

   Let the liquid stand for a few minutes, then strain it through a fine-mesh sieve into a measuring jug to remove any sand or grit. Wash the pan to clear away any grit, return it to the hob over medium heat and pour the broth back in.

6. 6

   Make the sauce

   Add 1 tbsp butter and 1 tbsp flour to the broth, whisking for about 5 minutes until the mixture thickens. Pour in 240 ml milk and return the cooked mushroom and tomato mixture to the pan, then whisk to combine. The sauce will remain fairly light rather than very thick.

7. 7

   Toss and serve

   Add the cooked pasta and toss it through the sauce. Stir in the cooked clams and shrimp gently, keeping most of the seafood on top of the pasta. Finish with the chopped parsley.

What is shrimp and clam pasta?

This is a seafood pasta built around linguine, shrimp and clams, with the clams’ cooking liquid forming the base of the sauce. Seafood pasta is familiar in Italian cooking, particularly in coastal areas, where shellfish and pasta make a straightforward pairing.

Here, vegetables, milk and a little flour soften the savoury clam broth into a light sauce. Cooking the seafood separately helps keep the shrimp tender and lets the clams flavour the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 615 calories, 0g protein, 0g carbs, 0g fat.

The pasta supplies most of the carbohydrates, while the butter, milk and flour contribute fat and the seafood supplies protein. Pair a serving with a generous salad or vegetables for a more balanced plate.

The seafood and its broth

Fresh clams: Rinse them well and discard any that are cracked or open before cooking. After steaming, discard any that remain closed.

Clam liquid: Straining the broth through a fine-mesh sieve catches sand and grit. Washing the pan before returning the broth helps prevent grit left behind from getting into the sauce.

Shrimp: Cook them just until pink and opaque, then set them aside. They go back into the dish at the end, so they do not spend long simmering in the sauce.

Building the sauce

Vegetables first: Softening the onion and mushrooms before adding the tomato gives them time to cook without browning the onion. The recipe method also calls for garlic, although garlic is not listed in the supplied ingredients.

Butter and flour: Whisk them into the strained broth for about 5 minutes, then add the milk. The finished sauce is meant to be light, not thick like a cream sauce.

Getting the timing right

Pasta: Cook it according to the packet instructions and drain it before making the final toss. Having it ready means it can go straight into the sauce while everything is warm.

Clams: Cover the pan tightly and steam for 7–8 minutes. Check them after steaming and remove any unopened clams before serving.

Texture and doneness cues

Shrimp: Look for pink, opaque flesh and take the shrimp out as soon as they are cooked through. Leaving them in the pan longer can make them firm.

Sauce: It should coat the pasta lightly rather than cling in a thick layer. Toss gently so the clams and shrimp stay mostly on top and the pasta does not break up.

Serving ideas

Serve the pasta as soon as it is tossed, while the seafood and sauce are hot. A crisp green salad or simply cooked vegetables make a fresh contrast to the savoury broth.

The recipe already includes parsley as a finishing touch. Put extra parsley on the table for anyone who wants a more herb-forward finish.

Recipe notes & tips

• Use a pan with a lid that fits tightly so the clams steam effectively.
• Keep the shrimp in a single layer so they cook evenly.
• Let the clam liquid settle briefly before straining it.
• Have the cooked pasta ready before you finish the sauce.
• Stir the seafood in gently to help keep the shrimp intact.

Variations

• Add garlic: The method calls for garlic, though no quantity is provided in the ingredient list.
• Use spaghetti: Swap in spaghetti, as allowed by the recipe, and cook it according to its packet instructions.
• Choose grape juice: Use non-alcoholic white grape juice instead of non-alcoholic white wine.
• Add extra herbs: Finish with more chopped parsley for a fresher, more pronounced herbal note.

Common mistakes to avoid

• Keeping cracked or open clams: Discard these before cooking, as directed in the method.
• Skipping the straining: Fine grit can remain in clam broth, so pass it through a fine-mesh sieve.
• Overcooking the shrimp: Remove them once pink and opaque, then add them back at the end.
• Leaving unopened clams in: Discard any clams that have not opened after steaming.
• Expecting a thick sauce: This recipe makes a light sauce, so do not wait for it to become very thick.

How to store

Refrigerate leftovers promptly in a sealed container and eat within 1–2 days. Reheat gently in a covered pan until piping hot, adding a splash of milk or water if the pasta has become dry.

Frequently asked questions