Spaghetti with clams and shrimp is a dish I make very often, and perhaps for this reason, it never occurred to me to publish it. But I found these photos on my phone, probably taken to share on social media what I was preparing on a Sunday, and I thought, why not use them for the blog!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 11 oz Spaghetti
- 2 cloves garlic
- 1.7 lbs clams
- 9 oz shrimp
- 5 cherry tomatoes
- 1 chili peppers (optional)
- to taste extra virgin olive oil
- to taste salt
- 1 bunch parsley
Tools
- 1 Frying Pan Pasta Sauté Pan
- 1 Pot Pot
- 1 Wooden Spoon Wooden Spoon
- 1
Steps
Let’s start by placing a pot with plenty of salted water on the stove for cooking the pasta.
Meanwhile, in a large high-sided pan, pour in about 2 generous tablespoons of extra virgin olive oil and sauté the garlic and chili pepper, the latter is optional.
When the garlic is nicely golden, add the halved cherry tomatoes and cook for a few minutes, just enough time for the tomatoes to soften.
Now remove the garlic and add the clams (which we previously purged in salted water), and cover, just long enough for all the shells to open.
Now add the shrimp. I prefer to remove the heads and intestines for this dish, but you can add them whole. Cook everything together for 4/5 minutes, adding some of the parsley.
Now let’s focus on the spaghetti. Drain them with the help of a fork directly into the clam and shrimp sauce. They should be nicely al dente so that they finish cooking in the sauce. Cook everything together for a couple of minutes, add the remaining chopped parsley, and enjoy your meal.
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