A soft, briny pasta with shrimp, clams, lemon, and a little Parmesan on top.

There’s something calm and special about seafood pasta. This one starts with a simple can of clam sauce—red or white—some tender shrimp, and a handful of pasta. It’s quick and gently flavored, with garlic in the pan, lemon to brighten things up, and a scatter of parsley and Parmesan to finish.

Fresh clams are optional, but when I can find them, I always add a few. They open slowly in the sauce and make it feel just a little more like a dinner you’d remember.

Shells and Sauce and the Good Kind of Quiet

A gentle seafood pasta layered with shrimp, clams, garlic, and lemon. The linguine soaks in briny clam sauce, finished with parsley, black pepper, and a touch of Parmesan. It’s soft and warm and exactly what you reach for when the day calls for quiet—especially with cheesy garlic toast or a warm breadstick on the side.

Ingredients:

• 1 can (15 oz) clam sauce (white or red)
• ½ to 1 lb raw shrimp, peeled and deveined
• 8 oz linguine (or any pasta you like)
• Juice of half a lemon
• 2–3 cloves garlic, minced
• A small handful of fresh parsley, chopped
• Freshly ground black pepper (from a pepper mill)
• Optional: 6–10 fresh clams, scrubbed
• Olive oil, for cooking
• Grated Parmesan cheese, for serving

Instructions:

1. Cook the pasta:
Bring a large pot of salted water to a boil. Cook the linguine until just al dente. Drain and set aside, saving a splash of pasta water.

2. Sauté the shrimp with garlic:
In a large skillet, heat olive oil over medium heat. Add the garlic and cook until just fragrant, about 30 seconds. Add the shrimp and cook for 1–2 minutes per side, until pink and opaque. Remove from the pan and set aside.

3. Simmer the clam sauce:
Pour the clam sauce into the same skillet. If using fresh clams, add them now. Cover and simmer 5–7 minutes, or until the clams open. Discard any that stay closed.

4. Add the shrimp and pasta:
Return the shrimp to the pan. Squeeze in the lemon juice, then add the pasta. Toss gently to coat, adding a little pasta water if needed to loosen the sauce.

5. Finish and serve:
Top with chopped parsley, a few good turns of freshly ground black pepper, and a sprinkle of Parmesan cheese. Serve warm.

Storage:

• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce.
• Seafood doesn’t love the microwave—keep heat low and slow if you want to keep the texture tender.

Notes:

• Garlic adds gentle flavor—let it just turn golden, not brown.
• Use white or red clam sauce, depending on your mood. White is soft and creamy; red brings a little brightness and depth.
• Fresh clams are optional but wonderful. Make sure to scrub them well, and only use the ones that open when cooked.
• A sprinkle of grated Parmesan at the end brings it all together.
• Any pasta shape works here—linguine is traditional, but spaghetti or fettuccine are lovely too.

Linguine vs. Fettuccine:
Linguine is slightly thinner and lighter—great for seafood and delicate sauces. Fettuccine is wider and a bit richer, better if you want a heartier bite.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs