Shellfish Pasta

Shellfish Pasta


43 people made this

Spaghetti is tossed with garlic, clams, fresh parsley and grated Parmesan cheese. This is a quick and easy seafood pasta that's ready in 35 minutes.


Serves: 8 

  • 500g spaghetti
  • 2 tablespoons olive oil
  • 2 cloves garlic, diced
  • 280g tinned baby clams in juice, juice reserved
  • handful finely chopped fresh parsley
  • 60g (1/2 cup) freshly grated Parmesan cheese

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Cook spaghetti according to packet instructions. Drain and keep warm.
  2. Meanwhile, heat the oil in a frying pan over medium heat. Fry the garlic for about 1 minute, until tender. Mix in the clams and juice. Cook, stirring occasionally, until liquid is reduced to about half.
  3. In a large bowl, toss the pasta with the clams, chopped parsley and Parmesan cheese.


Tinned baby clams are aviliable at some supermarkets. If you can't find them use deshelled pipis, cockles or vongoli.

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Reviews (5)


Used different ingredients. This was delicious!! It did not taste fishy at all (I'm not a fan of seafood). I halved the recipe and made the recipe exactly as written, however, I added 2 tablespoons of white wine with the olive oil. When serving this dish to young children, just don't mention the it has clams in it *wink*. Thank You Kitty >'o'< for the recipe!! - 29 Sep 2008


Used different ingredients. Excellent dish; this has been passed down for generations in my family. The secret to this recipe is adding your own personal flavour! Some of my favourite additions are (not all at once): Red Wine (makes it a bit more moist and adds unbelievable flavour), several small cherry tomatoes, & White Wine. I also like to saute the sauce as instructed, but then add the noodles to the frypan and toss while still heating. This seems to infuse the flavour into the noodles well. Mangia! - 29 Sep 2008


this is the best. a great change from traditional spaghetti. made recipe as is, wouldn't change a thing. definalty a keeper!! - 29 Sep 2008

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