Clam and Shrimp Pasta
Clam and shrimp pasta with fresh littleneck clams, juicy shrimp, garlic, lemon and a simple white wine sauce. An easy restaurant-quality seafood pasta.
Ingredients
- 12 ounces linguine or spaghetti
- 2 pounds littleneck clams scrubbed and cleaned
- 1 pound large shrimp peeled and deveined
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter divided
- 4 garlic cloves minced
- ¼ teaspoon red pepper flakes optional
- ½ cup dry white wine
- ½ cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lemon zested
- 2 tablespoons fresh lemon juice
- ⅓ cup chopped fresh Italian parsley
- ½ cup reserved pasta water as needed
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- Start the sauce: While the pasta cooks, heat the olive oil and 1 tablespoon butter in a large skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook for about 30 seconds, until fragrant.
- Steam the clams: Add the white wine, chicken broth, salt, and black pepper. Bring to a gentle simmer, then add the clams. Cover and cook for 5–7 minutes, checking occasionally and transferring the clams to a bowl as they open. Discard any clams that do not open.
- Cook the shrimp: Add the shrimp to the skillet and cook for 2–3 minutes, stirring occasionally, until just pink and almost cooked through.
- Finish the pasta: Add the drained pasta, lemon zest, lemon juice, remaining tablespoon of butter and Italian parsley to the skillet. Toss everything together for 1–2 minutes, adding reserved pasta water a little at a time until the sauce is glossy and coats the pasta.
- Serve: Return the clams to the skillet and gently toss to combine. Taste and season with kosher salt if needed. Serve immediately with additional parsley and lemon wedges.
Notes
- Cleaning the clams: Rinse the clams well under cold running water and scrub the shells with a stiff brush. Discard any cracked clams. If a clam is open before cooking, gently tap it on the counter. If it does not close, discard it.
- White wine: Use a dry white wine you enjoy drinking, such as Pinot Grigio or Sauvignon Blanc.
- Don't overcook the seafood: Remove the clams as soon as they open and cook the shrimp only until pink and opaque. Both can become tough if cooked too long.
- Optional variation: Add an extra pinch of red pepper flakes for more heat or finish with an additional drizzle of extra virgin olive oil before serving.
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