The cavatelli with clams and scampi are a first course with a rich sauce and a taste of the sea. For this recipe I used ready-made cavatelli purchased at the supermarket, and I dressed them with a little sauce of garlic, parsley, cherry tomatoes, clams and scampi. With fresh, high-quality ingredients, you’ll serve a dish bursting with flavor.
Try also:
Cavatelli with chickpeas and mussels
For more recipes, see the collection:
First courses with clams
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 2Servings
- Cooking methods: Stovetop
Ingredients
- 7 oz cavatelli
- 9 oz clams
- 9 oz scampi
- 10 cherry tomatoes
- 1 bunch parsley
- 1 clove garlic
- 1 chili pepper
- to taste extra virgin olive oil
- to taste salt
Steps
To make cavatelli with clams and scampi, first clean the clams and then cook them in a pan with a drizzle of extra virgin olive oil, chopped parsley and some water, to make them open.
Rinse the scampi under running water and clean them.
In a pan pour a drizzle of oil, add the clove of garlic and, if desired, some chopped chili pepper. Place over the heat and sauté for one minute.
Then add the cherry tomatoes halved and cook for another 10 minutes.
Finally add the scampi and the clams and continue cooking, adding hot water if needed.
Cook the cavatelli in plenty of boiling salted water; once cooked (preferably al dente) drain them and pour them into the pan with the sauce.
Toss for a few minutes, add more chopped parsley and remove from the heat. Serve and enjoy!
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