Tagliatelle with Shrimp, Clams, and White Wine Sauce

clam pasta5

Sometimes one is in the mood for a nice pasta with white wine sauce and seafood. David and I were in such a mood the other night, and this lovely pasta dish from Giada de Laurentiis was just the thing we were craving. This is one of those dishes that is easy to tweak to your own preferences. You can choose the type of noodle, the type of white wine, the seafood (I think pan-seared scallops would be delicious in here), a sprinkling of pepper flakes at the end, you get the idea.

* Gluten-Free option– I must tell you about Jovial Gluten-Free pasta. Having had pretty nasty GF pastas in the past that turned mushy & gummy before I could blink an eye, this pasta brand is in my opinion your best choice for GF pasta. I was very pleasantly surprised. The pasta turned a perfect al dente while still maintaining it’s shape and it tasted pretty darn close to regular wheat pasta. But just like any pasta (especially gluten-free noodles) don’t let them go beyond al dente, or they get mushy. I used Jovial Tagliatelle which is made with 100% whole grain brown rice which I found at Whole Foods. They also have other pastas that would be great in this recipe like spaghetti and capellini.

adapted from: Giada de Laurentiis
serves: 4-6

1 pound tagliatelle pasta, or pasta of choice
1/4 cup olive oil
3 shallots, chopped
3 large cloves garlic, minced
1/2-3/4 cup chopped sun-dried tomatoes ( I don’t love these, so I used closer to 1/2 cup)
1 1/2 cup Pinot Grigio (or other white wine)
1 pound shrimp, peeled and deveined
2 pounds clams, washed multiple times in fresh water
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 handfuls arugula
shaved or grated Parmigiano Reggiano, to taste (optional)

clam pasta

clam pasta1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally. Drain pasta.

Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes. Toss any clams that did not open.

clam pasta2

Add the pasta to the seafood mixture. Add the salt and pepper, parmesan cheese if using, and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediately. Top with additional parmesan if desired.

clam pasta3

clam pasta4

Print Friendly, PDF & Email

Leave a Reply