Authentic Italian Seafood Pasta With Clams And Mussels Recipe

This briny, garlicky Authentic Italian Seafood Pasta With Clams And Mussels is made with fresh shellfish, cherry tomatoes, and linguine, ready in 40 minutes. The hot pasta absorbs the rich, wine-infused broth right as the fresh shells burst open in the pan. I make this whenever I want an impressive meal that feels like a seaside vacation.

Why This Classic Works

For years, I overcooked the seafood by dumping everything into the pan at once. Now I know that cooking the clams and mussels just until they open keeps them tender.

The real secret is tossing the slightly undercooked pasta directly into that briny cooking liquid. It thickens the sauce and coats every strand beautifully.

Authentic Italian Seafood Pasta With Clams And Mussels Ingredients

• 1 lb (450g) linguine or spaghetti
• 1 lb (450g) fresh Manila clams, scrubbed
• 1 lb (450g) fresh mussels, cleaned and debearded
• 4 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup (120ml) dry white wine
• 1 cup (150g) cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped

How To Make Authentic Italian Seafood Pasta With Clams And Mussels

1. Boil The Water: Bring a large pot of salted water to a boil and cook pasta until 2 minutes shy of al dente.
2. Sauté The Aromatics: Heat olive oil in a large deep skillet over medium heat, adding garlic and chili flakes for 1 minute until fragrant.
3. Blister The Tomatoes: Toss in the cherry tomatoes and cook for 3-4 minutes until they begin to soften and release juices.
4. Steam The Shellfish: Add the clams, mussels, and white wine, covering the pan immediately to steam for 5-7 minutes.
5. Combine And Toss: Remove any unopened shells, then add the drained pasta directly to the skillet to finish cooking in the broth.
6. Garnish And Serve: Stir in the fresh chopped parsley, toss well, and serve immediately in warm bowls.

Recipe Tips

• Clean thoroughly: Soak the clams in cold salted water for 20 minutes to purge any sandy grit before cooking.
• Check the shells: Discard any clams or mussels that are open before cooking or remain closed after steaming.
• Undercook the pasta: Pulling the linguine early allows it to finish cooking in the seafood juices without turning mushy.

What To Serve With Seafood Pasta

A crusty slice of garlic bread is essential for soaking up the remaining white wine and tomato broth. A crisp fennel and citrus salad also cuts through the richness of the olive oil nicely.

How To Store

Seafood pasta is strictly a day-of dish and does not reheat well. If you have leftovers, store them in an airtight container in the fridge for up to 24 hours, but expect the shellfish to toughen upon reheating.

FAQs

Can I use frozen seafood?

You can, but fresh clams and mussels provide a significantly better texture and create a much richer broth.

What white wine is best?

A dry, crisp white wine like Pinot Grigio or Sauvignon Blanc works best to balance the briny flavors.

Can I add shrimp or squid?

Yes, you can add quick-cooking seafood like shrimp or calamari rings during the last 3 minutes of cooking.

Nutrition

• Calories: 520 kcal
• Total Fat: 18 g
• Saturated Fat: 3 g
• Cholesterol: 45 mg
• Sodium: 680 mg
• Total Carbohydrate: 62 g
• Protein: 24 g

Authentic Italian Seafood Pasta With Clams And Mussels

Recipe by Paula

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

Authentic Italian Seafood Pasta With Clams And Mussels features briny, garlicky flavors with fresh shellfish, cherry tomatoes, and linguine. Ready in just 40 minutes, this impressive dish is a quick route to a special dinner.

Ingredients

• 1 lb (450g) linguine or spaghetti

• 1 lb (450g) fresh Manila clams, scrubbed

• 1 lb (450g) fresh mussels, cleaned and debearded

• 4 tbsp extra virgin olive oil

• 4 cloves garlic, minced

• 1/2 tsp red pepper flakes

• 1/2 cup (120ml) dry white wine

• 1 cup (150g) cherry tomatoes, halved

• 1/4 cup fresh parsley, chopped

Directions

• 1. Boil The Water: Bring a large pot of salted water to a boil and cook pasta until 2 minutes shy of al dente.
• 2. Sauté The Aromatics: Heat olive oil in a large deep skillet over medium heat, adding garlic and chili flakes for 1 minute until fragrant.
• 3. Blister The Tomatoes: Toss in the cherry tomatoes and cook for 3-4 minutes until they begin to soften and release juices.
• 4. Steam The Shellfish: Add the clams, mussels, and white wine, covering the pan immediately to steam for 5-7 minutes.
• 5. Combine And Toss: Remove any unopened shells, then add the drained pasta directly to the skillet to finish cooking in the broth.
• 6. Garnish And Serve: Stir in the fresh chopped parsley, toss well, and serve immediately in warm bowls.