Shrimp and Clam Pasta

Ingredient Notes

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Clams: Fresh clams are readily available in larger grocery stores and are usually packed in a mesh bag as they are still alive. While most grocery stores sell farm-raised clams that are generally clean, I personally prefer to purge them to ensure that they are free of grit and sand, which can spoil the entire dish.
Shrimp:  Go for 20-25 or 26-30 count. I usually buy frozen raw shrimp! But you can use fresh shelled and deveined shrimp. If you use frozen shrimp, ensure it is fully defrosted before cooking.
Dried long pasta: A long pasta works best with this sauce, so go with spaghetti, linguine, or fettuccine. If you prefer a shape, go for something chunky like rigatoni.
Onion: You can use a brown, yellow, or white onion.
Garlic: The recipe suggests 5 cloves of garlic, but as I always say, measure garlic with your heart and add more or less.
White wine: Feel free to use any white wine you have for the recipe. Personally, I prefer Pinot Grigio or Sauvignon. However, if you don't consume alcohol, you can always substitute it with broth instead.
Broth: I recommend shrimp/seafood/fish broth for the sauce, but chicken or vegetable is a great alternative. I love Better than Bouillon for a quick broth/stock.
Sugar: This balances the acidity in the tomatoes and wine. You can use regular white, castor, or brown sugar.
Anchovy paste: You can buy this in most larger grocery stores. It is also readily available online. I like the Amore brand. You can also substitute the paste for 4 whole anchovies roughly chopped.

Recipe Tips

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• Purge the clams to be sure they are free from grit and sand. (see below for how to do this)
• Discard any clams that don't open after 8 minutes.
• When reserving the clam cooking liquid, pour it slowly and gently so that any sediment or grit is left behind.
• Before adding your pasta, remember to salt the cooking water generously. This ensures the dish tastes fantastic. I recommend using 1 tablespoon of salt.
• Read the packet instructions on your pasta and cook it for 1 minute less than the packet suggests. Once drained, it is tossed with the sauce and continues to cook.
• To achieve a perfect sauce consistency and allow it to coat the pasta evenly, reserve 1½ cups of the pasta cooking water. Usually, you need to add around ½ cup of pasta cooking water to the sauce. However, it is a good idea to keep some extra pasta cooking water aside in case the sauce thickens too much.
• Ensure you do not overcook the shrimp; they only require about 3 minutes to cook. In the recipe, the shrimp are fried for 2 minutes and then added to the sauce to cook further.

How to purge your fresh clams

• Begin by ensuring that all the clam shells are tightly shut. Give any open clams a gentle tap on the countertop and check if they promptly close their shells.
• Discard clams that don't close tightly or have cracked or chipped shells.
• Next, create a solution of salt in cold water (around 1 tablespoon per 2 cups) and place the clams in the bowl. Allow them to sit for about 30 minutes; this time lets them expel any sand or grit lingering inside their shells. If you notice significant sand at the bottom of the bowl, consider repeating the process with a fresh batch of salty water.
• Once the clams have undergone the purging, let them soak in a bowl of cold, unsalted water for 10 minutes to rid them of any excess salt.

Why You'll Love This Shrimp and Clam Pasta

• It tastes like a restaurant dish but is so easy to make at home.
• It's an ideal dish for a romantic date night or when entertaining guests.
• It is ready in under 45 minutes.
• It uses easy-to-find ingredients that can be purchased at your local grocery store.

Recipe Adaptions

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Use whatever clams are available, and if you can't find any, you can easily use mussels instead. I used a bag of mixed clams for the photos.
• Add some baby spinach at the end of cooking for added vegetables and a rich flavor.
• Add bell pepper to the pan when you are cooking the onions.
• Make it creamy by adding ½ cup of cream to the finished sauce.
• For an interesting twist, you can use red wine in the sauce. I have tried it with a Grenache.

Serving Suggestions

Sides: This rich tomato seafood dish needs crusty bread to soak up any extra sauce. I also like a green salad, like a simple side salad or an arugula salad. Alternatively, add a side of steamed asparagus or green beans. 

Wines:  The acidity of tomatoes in the dish can make low acidity taste bland. To complement the sauce and seafood, try a Vermentino with a sharp, citrusy finish that pairs well with the dish. Alternatively, a grassy New Zealand Sauvignon Blanc could also work. If you prefer red wine, a lighter option such as Grenache or Zinfandel will also pair nicely with the dish.