Easy Garlic Clam and Shrimp Pasta
If you enjoy quick and easy ways to make delicious meals, this recipe is for you. It only takes a minute to learn—and less than 30 minutes to cook! We’ll show you how to make a simple yet satisfying pasta dish loaded with succulent shrimp, fresh clams, and a garlicky white wine sauce. It’s a low-effort, high-impact meal that’s perfect for turning an ordinary weeknight dinner into something special.
Equipment
- 1 sauté pan
- 1 cooking pot
Ingredients
- 1 lb uncooked shrimp peeled and deveined
- 8-10 fresh clams scrubbed clean
- 1 tablespoon anchovies about 2 fillets, finely chopped
- 4-6 garlic cloves minced
- 1 teaspoon capers rinsed
- 1 red chili pepper thinly sliced (or use ½ tsp red pepper flakes)
- 1 shallot finely chopped
- 8-10 cherry tomatoes halved
- 1 cup Italian parsley roughly chopped
- 6 –8 oz spaghetti or linguine
- 2 tablespoons olive oil plus more if needed
- ½ cup dry white wine
- Salt and black pepper to taste
Instructions
Gather and Prep Ingredients:
- Before you start cooking, take a few minutes to prep everything for a smoother process:1. Cut the cherry tomatoes in half2. Mince the garlic cloves3. Finely chop the shallots and anchovy filletsTip: Prepping everything ahead of time ensures each step flows smoothly once the heat is on.
Cook the Clams:
- In a deep skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Add half of the minced garlic and sauté for about 30 seconds, just until fragrant. Add the cleaned clams and ½ cup of white wine, then cover with a lid. Steam for 6–7 minutes, or until all the clams have opened.
- Transfer the cooked clams to a bowl. Strain the clam broth through a fine mesh sieve to remove any grit or sand, then set aside.Tip: Discard any clams that remain closed after cooking—they may be unsafe to eat.
Boil the Pasta:
- While the clams are steaming, bring a large pot of salted water to a boil. Add 6–8 oz of spaghetti and cook until al dente, according to package instructions. Before draining, reserve ½ cup of pasta water to help adjust the sauce later if needed.
Make the Sauce:
- In a sauté pan, heat the remaining tablespoon of olive oil over medium heat. Add the rest of the minced garlic, chopped shallots, and sliced red chili, and sauté for 1–2 minutes until softened and aromatic.
- Next, add the shrimp and anchovy fillets. Stir until the anchovies melt into the oil, creating a rich, savory base. Cook the shrimp for 2–3 minutes per side, just until they turn pink and are cooked through—be careful not to overcook. Season with salt and freshly cracked black pepper to taste.
- Toss in the halved cherry tomatoes and let them simmer for 1–2 minutes, just until softened. Add the chopped Italian parsley and deglaze with a splash of white wine, scraping up the flavorful bits from the bottom of the pan.
Combine Pasta and Sauce:
- Add the drained pasta to the skillet and gently toss to combine. If the sauce feels too dry, stir in a bit of the reserved pasta water until the texture is silky.
- Pour in the reserved clam broth and let it simmer for 1–2 minutes to bring all the flavors together. Add the capers for an extra pop of tangy, briny flavor. Stir everything well to coat, then serve hot—garnished with extra parsley or chili flakes if desired.
Video
Notes
- Scrub clams thoroughly: Before cooking to avoid gritty bites. Soaking them in cold salted water for 20 minutes helps remove sand.
- Use dry white wine: Like Sauvignon Blanc or Pinot Grigio for a light, crisp flavor that complements the seafood.
- Reserve clam broth and pasta water: To control the sauce's consistency and maximize flavor.
- Don’t overcook shrimp: As soon as they turn pink and curl slightly, they’re done.
- No anchovies? You can substitute with a dash of fish sauce for umami depth.
Nutrition
Calories: 800kcal
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