Easy to make and absolutely bursting with flavor, Clam and Baby Shrimp Pasta is a recipe you’ll make again and again! Canned clams, baby shrimp, and al dente linguine are tossed together in a garlicky white wine sauce with just a hint of tomato. Perfect for busy nights when you want something simple but refuse to compromise on flavor.
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A Taste-Tester original
My son James, also known as our taste-tester, has been on a cooking kick lately, and this is one of his latest creations. I shared some footage of him making clam and baby shrimp pasta on Instagram and had not planned to share a recipe for it, but so many readers asked me for James’s recipe, so here we are!
This pasta is just as easy to make as my linguine with canned clams and is perfect for busy weeknights, but would also be a home run for Christmas Eve’s feast of the seven fishes.
Be sure to serve pasta with clams and baby shrimp with a chunk of crusty bread to mop up the sauce. A side of garlicky greens, such as sauteed spinach or broccoli rabe, would also be great.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Clams. I’m using canned baby clams, plus their juice. You can also use fresh clams if desired, but canned clams are excellent and make this dish both accessible and budget-friendly. See the recipe notes for further explanation on how to substitute with fresh clams.
- Shrimp. Though you can use any size shrimp you’d like, I love using the baby shrimp here. I usually buy the frozen Key West shrimp from Whole Foods, 70-90 count, and defrost them overnight the day before I plan to make this clam and baby shrimp pasta.
- Tomato. A few ounces of tomato paste give the sauce depth and body without turning the sauce into a true tomato sauce.
- Pasta. Linguine is my go-to for seafood pasta recipes, but you can use spaghetti or even capellini here as I do in my Old Bay shrimp pasta.
- Wine. I’m using a dry white wine (Sauvignon Blanc). If you can’t have wine, you can replace with stock, such as shrimp stock or a bit more clam juice.
See the recipe card for full information on ingredients and quantities.
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How to make clam and baby shrimp pasta
Each number corresponds to the numbered written steps below.
- Separate the canned clams from their juice and reserve both.
- In a large pan over medium heat, saute the shallot and garlic in the olive oil until golden, then add the hot red pepper flakes to the pan and cook for 30 seconds. Add the linguine to a pot of salted boiling water and cook to 1 minute less than al dente.
- Add the tomato paste to the pan and cook for 3-5 minutes. If the paste starts to burn, add a splash of water.
- Add the wine and turn the heat to medium-high and allow the sauce to reduce by half.
- Add the clam juice and 1/2 cup of pasta water.
- Turn the heat down to medium and add the clams and shrimp. Mix well. Since the shrimp are so small they will cook quickly.
- Add the linguine to the pan along with half the parsley and cook just until the pasta reaches al dente. If more sauce is needed, add a few ounces of pasta water.
- Remove from the heat and add the butter and remaining parsley. Mix well and taste test, then adjust salt and pepper if needed. Serve and enjoy!
Top tips
- Cooking the shrimp. Since I’m using baby shrimp for this pasta, it’s important to note that they cook very quickly and only need to be added toward the very end. If you do plan to use larger shrimp, you will need to add them earlier on in the cooking process, or sear them separately in another pan before tossing with the pasta.
- Save your pasta water! As with most of my pasta recipes, I recommend saving the water as it comes in so handy to reconstitute the pasta if it dries out at all.
- Don’t skip the butter. The butter at the end gives the baby shrimp and clam pasta a velvety richness that’s just so good. To further enhance the richness, cover the pot with a lid, or if in a platter a sheet of plastic wrap, and let sit for a few minutes. The sauce will further absorb into the linguine.
More seafood pastas
If you love the combination of shrimp and clams with pasta, give these other recipes a try!
If you’ve enjoyed this Linguine with Baby Shrimp and Clams, give it a 5-star rating.
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Clam and Baby Shrimp Pasta
Ingredients
- 1 pound linguine or spaghetti
- 6 tablespoons extra virgin olive oil
- 1 medium shallot diced
- 8 cloves garlic sliced
- 1 teaspoon crushed hot red pepper flakes
- 1/4 cup tomato paste
- 1 cup dry white wine
- 3 10-ounce cans baby clams see notes below
- 1 1/4 pounds baby, extra small, or tiny shrimp 70-90ct, shells and tails removed
- 1/2 cup minced flat-leaf Italian parsley
- 3 tablespoons butter cubed
- 2 cups reserved pasta water might not need all of it
- salt and pepper to taste
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Instructions
- Bring a large pot of salted water to a boil.
- Separate the canned baby clams from their juice, reserving both.
- Heat a large pan to medium heat with the extra virgin olive oil. Add the shallot and garlic and cook until golden.
- Meanwhile, begin cooking the linguine until 1 minute less than al dente.
- Add the hot red pepper flakes to the pan and cook for another 30 seconds. Add the tomato paste and cook for 3-5 minutes, adding a splash of water if the paste starts to burn. Add the white wine and turn the heat up to medium-high. Cook for 2-3 minutes or until it reduces by half then add all of the reserved clam juice and a 1/2 cup of pasta water.
- Turn the heat down to medium and add the clams and shrimp to the pan. Mix well.
- Add the linguine to the pan and half of the parlsey and mix well. Cook the pasta with the sauce for 1 minute or until the pasta just reaches al dente. If more sauce is needed, add a couple of ounces of reserved pasta water at a time. The pasta should have plenty of sauce.
- Turn the heat off and mix in the butter and remaining parsley. Mix well then taste test. Adjust salt and pepper levels if required. Covering the pan for a few minutes will make the sauce better absorb into the pasta. Enjoy!
Notes
- Canned clams. Three 10-ounce cans of baby clams will leave you with approximately 18 ounces of clam juice. If needed, use extra store-bought clam juice or more pasta water to make up the difference.
- Fresh clams. Use 2-3 dozen fresh clams to equal the 3 cans of clams. Steam the clams in water or white wine, remove as they open, then remove the clams from their shells and chop. Or just use them whole. The choice is yours. If using fresh clams, save and strain the steaming liquid to add to the sauce.
- Shrimp. Baby shrimp (70-9o count per pound) work very well for this dish and cook in a very short amount of time, so adding them right at the end is best. If using larger shrimp, add them earlier in the cooking process or sear them seperately in another pan before adding them into the pasta.
- Pasta water. The extra reserved pasta water can loosen up the sauce if it dries out while waiting for guests to be seated.
- Leftovers. Clam and baby shrimp pasta can be stored in the fridge for up to 3 days and can be reheated in the microwave or on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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It was delicious! Next time, and there will be, I’ll add a little cream, or a little less tomato paste.
I made this last weekend! I didn’t have clams, so I used the baby shrimp, bay scallops, and threw in a container of claw crab meat. This recipe was so easy, and so full of flavor! Can’t wait to make it again!
We’re so happy you enjoyed it, Lydia!
Just tried this and OMG, so good! Never cooked with clams before and I was afraid my house would smell like a dock, but no. I thought it might have too much sauce from the measurements but trust the process.
So happy you enjoyed, Billy!
Hi jim, I am a 73 year-old male who owns a restaurant in the Chicago suburbs, i subscribe to many recipe emails,I’ve been cooking most of my life, your recipes are absolutely wonderful, thank you so much for sharing
We’re so happy you feel that way, John. Thanks for the comment!
Whoa…it’s 8:00 AM. I just opened the computer, opened my email from you, and I am wracking my brain trying to figure out where to buy “baby” shrimp. (I almost feel sorry for them – ha) I truly think that this is one of Jim’s most delicious-sounding recipes ever, and I will definitely try it.
I’ll give a review after I try it. Now, if I can only figure out how to convince my husband that this is actually chicken. 😉 And no, I would never substitute chix for the clams and shrimp.
Giving it a 5 star review because I KNOW I will love it. thanks!!
I need to print this on 8 1/2 x 11 paper. All it shows is A4 and some other non US measurements. Help!
Hi, this sounds like it’s related to your printer. You should be able to select the size paper to print to in your printer settings.
Jim
Just wanted to say hi
I bought your book and actually got a deal. I would have gladly paid full price but found a deal
I Have not looked at it yet because I have a pretty busy life at 73 years. Watching SpongeBob and sleeping whenever I can, and naturally cooking your recipes..
Another item about me not reading the book is because I like the video presentations . You have very nice children and a very nice wife and you’re so good at what you do.. It’s a treat for me .
Thank you Jim, for all you’re hard work
We’re so happy you’re enjoying the recipes and thanks for buying the book, Mark!
This recipe reads simple and delicious. Pure comfort food. Hooray for the Taste-Tester!
Hope you enjoy it, John!
Excellent flavor and easy to make. I cut the recipe in half and it was just as good.
Glad to hear that, Janet!
Jim I love your recipes reminds me of all the dishes my mom would make I also grew up on long Island in Elmont near king Umbertos and Gino’s pizza , and my mom’s family owned restaurants in Cedarhurst , Fort Hamilton, and NYC and yes we are Italian
We’re happy to hear that, Ernest!
Give him a raise! This looks great.
LOL Thanks, Joe!