In many coastal towns in Italy and southern France, pasta with fresh shellfish is common for both casual lunches and multi-course dinners. You’ll find versions with clams alone or scallops mixed with shrimp, usually tossed with either garlic oil or cream sauces. Like this clam and scallop pasta, it’s eaten hot, often paired with crusty bread or white wine, and served as a main course.
What I like about this version is the fast prep. The sauce comes together in one pan, and the entire dish doesn’t take much longer than the time it takes to boil pasta. I pair it with a cold bottle of Pinot Grigio and a simple arugula salad, which works well especially on warm evenings. I also prefer using grape tomatoes, they hold their shape better while still softening just enough to release their juices.
This recipe stands out because of its timing. We cook the clams and scallops just enough to keep them tender, then remove them so they don’t overcook while the sauce simmers. We also finish it off with fresh parsley and Parmesan, giving it just the right touch without overwhelming the seafood.
What is Clam and Scallop Pasta?
Clam and Scallop Pasta is a seafood noodle dish typically tossed in either olive oil, butter, or cream-based sauces. In this version, the sauce is made with white wine, heavy cream, and clam juice. The name itself is straightforward, no hidden meaning. It’s pasta with clams and scallops.
It’s popular because it delivers a seafood fix without needing much fuss in the kitchen. Unlike dishes that demand long simmering or broiling, this comes together in one pan with very little cleanup. It’s well-loved in coastal cuisines and has been adopted in many Western kitchens for weeknight dinners.
In older recipes, the clams were usually left in their shells and cooked directly in the sauce. That method was both practical and aesthetic, diners could tell the clams were fresh by how they opened. But with modern convenience in mind, many home cooks now prefer shelled clams or ones that can be cooked and removed quickly. Another trick I’ve picked up over the years: avoid rinsing scallops too much, especially bay scallops, because it makes them watery. Pat them dry instead, so they brown slightly in the pan and don’t dilute the sauce.
Some believe that cheese and seafood don’t go together, but that’s not a hard rule. A small amount of Parmesan adds richness and sharpness, especially when paired with cream. It’s not about loading the dish with cheese but using just enough to enhance the sauce. And finally, clam juice may seem like an optional ingredient, but it pulls everything together. You get that subtle ocean brine without needing extra salt or bouillon.
Ingredients of Clam and Scallop Pasta
Seafood
- Clams (1 lb.)
Fresh clams add briny flavor and natural juices. Scrub the shells thoroughly and discard any that don’t close when tapped. - Bay scallops (¼ lb.)
These small, sweet scallops cook fast and hold up well in a light sauce. Pat them dry before cooking so they don’t release extra moisture.
Pasta and Base
- Spaghetti (1 lb.)
Acts as the main structure for the dish. Cook just until al dente so it holds firm when tossed in the sauce. - Clam juice (1 cup)
Intensifies the seafood flavor in the sauce. You can use bottled clam juice or the liquid left from steaming fresh clams.
Sauce Ingredients
- White wine (½ cup)
Adds acidity and brightness to balance the seafood and cream. Stick to a dry white wine like Pinot Grigio. - Heavy whipping cream (½ cup)
Adds body to the sauce without making it overly rich. It softens the sharpness of the wine. - Parmesan cheese (¼ cup, shredded)
A small amount gives the sauce more richness and flavor. Don’t overdo it—this isn’t a cheesy pasta.
Vegetables and Aromatics
- Grape tomatoes (15 pieces, halved)
These break down slightly as they cook, releasing their juices. I prefer grape over cherry tomatoes for their firmer bite. - Shallot (1 small, minced)
Offers a mild, sweet onion flavor. It blends better than white or red onion in this type of sauce.
Finishing Touches
- Butter (3 tablespoons)
Used to sauté and build the sauce. Adds smoothness to the base without needing extra oil. - Parsley (2 tablespoons, chopped)
Brings a pop of color and freshness at the end. Add just before serving so it doesn’t wilt too much.
What You’ll Notice in Speedy Recipe’s Clam and Scallop Pasta
Most versions of clam and scallop pasta either lean fully into butter or fully into tomato. This one walks the middle ground using cream, wine, and a bit of clam juice, just enough to tie it all together without drowning out the seafood. A lot of online recipes toss everything into the pan at once, but that often leads to overcooked shellfish. Here, we take them out mid-way and return them later so they stay tender.
Compared to traditional southern Italian versions, this recipe feels a bit lighter and quicker. The use of grape tomatoes instead of a full tomato sauce keeps it from feeling like a red pasta dish, which I think works better with shellfish.
How to Cook Clam and Scallop Pasta
- Start with the base – Melt 3 tablespoons of butter in a large pan over medium heat. Add the minced shallot and cook until soft, about 1 to 2 minutes. Don’t rush this step, as it builds the first layer of flavor. Stir gently to keep the butter from browning.
- Add seafood and tomatoes – Toss in the halved grape tomatoes and bay scallops. Let them cook for about 2 minutes, then add the clams. Cook everything together for another 4 minutes until the clams begin to open.
- Remove the seafood – Use tongs or a slotted spoon to lift out the scallops, clams, and tomatoes. Transfer them to a clean bowl. Keep the liquid in the pan, it’ll become the base of the sauce.
- Deglaze with wine – Pour in ½ cup of white wine and let it simmer until reduced by half. Scrape the bottom of the pan to release any browned bits left from the seafood.
- Build the sauce – Stir in ½ cup of heavy cream, ¼ cup of shredded Parmesan, and 1 cup of clam juice. Cook on medium heat for about 3 minutes, stirring constantly so the cheese melts and the sauce thickens slightly.
- Return the seafood – Add the scallops, clams, and tomatoes back into the pan. Stir gently so everything gets coated in the sauce. Keep the heat low so nothing overcooks.
- Toss with pasta and finish – Add your cooked spaghetti directly into the pan and toss to coat evenly. Serve immediately and top with chopped parsley for a fresh finish.
What to Have with Clam and Scallop Pasta
I like having clam and scallop pasta on its own with a cold glass of white wine, usually something crisp like Sauvignon Blanc. But if I’m serving guests or just in the mood to go all-out, I’ll add a few light sides to round it out. Since this pasta is rich but not heavy, it works best with clean, simple pairings.
- Bread
A classic side to mop up leftover sauce. Our garlic bread version uses a toasted baguette with butter and minced garlic, baked until crisp. It adds crunch without overpowering the pasta. Try this simple garlic bread or this filling bruschetta. - Simple Green Salad
Usually tossed with olive oil, vinegar, and a touch of salt. It resets your palate after each bite of creamy pasta and helps keep things light. - Grilled Asparagus
Adds a smoky, crisp bite to contrast the soft pasta. I drizzle mine with lemon juice right after grilling to brighten the dish. - Lemon-Herb Roasted Potatoes
These aren’t heavy like mashed potatoes. They’re cubed, roasted, and tossed with chopped herbs. Perfect for those who want something starchy without doubling up on pasta. - Cucumber Salad
A light and juicy mix that echoes the texture in the pasta. Add a pinch of salt and a splash of white vinegar it’s refreshing and quick to make.
I always say this dish doesn’t need much else. It’s quick, it highlights fresh seafood, and it pulls together fast on a weeknight. With a few sides and a glass of wine, this clam and scallop pasta has everything I want in a seafood dinner, bright, buttery, and satisfying. If you haven’t tried this version yet, now’s the time.
Clam and Scallops Spaghetti Pasta with Tomato in Creamy Wine Sauce
Ingredients
- 1 lb. spaghetti, cooked according to package instructions
- 1 lb. clams
- ¼ lb. bay scallops
- ½ cup heavy whipping cream
- ½ cup white wine
- 1 cup clam juice
- 15 pieces grape tomatoes, halved
- 2 tablespoons parsley, chopped
- ¼ cup Parmesan cheese, shredded
- 1 small shallot, minced
- 3 tablespoons butter
Instructions
- Melt butter in a pan.3 tablespoons butter
- Add the shallots. Cook until the shallots get soft.1 small shallot
- Stir-in the scallops and tomato and cook for 2 minutes. Add the clams. Continue to cook for 4 minutes.1 lb. clams, 15 pieces grape tomatoes, ¼ lb. bay scallops
- Remove the clam, tomato, and scallops from the pan and put in a clean bowl. Leaving the juices in the pan.
- Pour the wine on the pan. Reduce to half.½ cup white wine
- Add the whipping cream, Parmesan cheese, and clam juice. Stir and let boil. Cook in medium heat while stirring for 3 minutes.½ cup heavy whipping cream, ¼ cup Parmesan cheese, 1 cup clam juice
- Put the scallops, clams, and tomatoes back in the pan. Stir.
- Arrange the prepared spaghetti in a bowl. Pour the sauce over. Toss.1 lb. spaghetti
- Top with chopped parsley. Serve and enjoy!2 tablespoons parsley
Recipe Notes
- Don’t overcook the seafood. Clams that cook too long turn rubbery and shrink. Scallops lose their softness fast and can turn tough if left in boiling sauce too long. Remove them mid-way and add them back at the end to keep them tender.
- Use fresh clams and pat scallops dry. Avoid frozen if you can. Frozen clams release water and can thin out the sauce. And wet scallops won’t sear or hold their shape well.
- Cook the wine down properly. Reducing the wine before adding cream stops the sauce from tasting sharp or sour. If you skip this step, your sauce might turn too acidic.
- Don’t overload with cheese. A little Parmesan goes a long way. Using too much will dull the seafood flavor and thicken the sauce more than needed.
- Prep everything ahead. This recipe moves quickly once the pan’s hot. Chop the shallots, halve the tomatoes, and portion out your liquids before you start.
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