Penne with Shrimp, Clams, and Tomato Sauce

Penne with Shrimp, Clams, and Tomato Sauce
Copyright: studioaccendo

Penne with shrimp, clams, and tomato Sauce, is a delightful dish that combines the flavours of the sea with the richness of a tomato-based sauce. This recipe will serve four people easily and is perfect for a special dinner or gathering following Thanksgiving or indeed any other type of celebration. Enjoy the harmony of perfectly cooked pasta, succulent shrimp, and tender clams, all brought together by a flavorful tomato sauce. The addition of white wine adds a touch of sophistication to this comforting and satisfying dish.

Littleneck clams might not be available everywhere and so other types of mollusc can be used.

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  • 1 pound (450g) penne pasta
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 pound (450g) littleneck clams, scrubbed
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 can (28 ounces/800g) crushed tomatoes
  • 1/2 cup dry white wine
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped
  • Grated Parmesan cheese for serving


1. Prepare the Ingredients:

  • Gather all the ingredients and ensure the shrimp and clams are cleaned thoroughly.
  • Peel and devein the shrimp if not already done.

2. Cook the Penne Pasta:

  • Boil a large pot of salted water for the penne pasta.
  • Cook the penne according to the package instructions until al dente.
  • Drain the pasta and set it aside.

3. Sauté Garlic and Red Pepper Flakes:

  • Heat olive oil in a large skillet over medium heat.
  • Add minced garlic and red pepper flakes to the skillet.
  • Sauté for 1-2 minutes until the garlic is aromatic.

4. Cook the Shrimp:

  • Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque.
  • Remove the cooked shrimp from the skillet and set them aside.

5. Deglaze with White Wine:

  • Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom.
  • Allow the wine to simmer for a couple of minutes to reduce slightly.

6. Prepare the Tomato Sauce:

  • Add the crushed tomatoes to the skillet, season with salt and black pepper to taste.
  • Bring the sauce to a simmer and let it cook for about 10-15 minutes to allow the flavors to meld.

7. Cook the Clams:

  • Add the cleaned clams to the tomato sauce.
  • Cover the skillet with a lid and cook for about 5-7 minutes or until the clams open.
  • Discard any clams that do not open.

8. Combine Shrimp and Sauce:

  • Once the clams are cooked, return the cooked shrimp to the skillet.
  • Let the mixture simmer together for another 2-3 minutes to allow the flavors to meld.

9. Toss Pasta with Seafood and Sauce:

  • Add the drained penne pasta to the skillet with the seafood and sauce.
  • Toss the pasta to coat it evenly with the sauce and seafood.

10. Garnish and Serve:

  • Sprinkle chopped fresh parsley over the top of the dish.
  • Toss once more to incorporate the parsley.
  • Serve the penne with shrimp, clams, and tomato sauce hot, with a generous sprinkle of grated Parmesan cheese on top.


  • Choose fresh seafood for the best flavor.
  • Adjust the level of red pepper flakes based on your spice preference.
  • Ensure the clams are closed before cooking and discard any that do not open after cooking.
  • Freshly grated Parmesan enhances the overall taste; consider using it.
  • Serve with a side of crusty bread to mop up the delicious sauce.
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