Pasta with clams, shrimp, and samphire
- Lactose Free
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
PRESENTATION
If you love first courses with seafood, the pasta with clams, shrimp, and samphire is the perfect recipe to bring all the aromas and flavors of the Mediterranean to your table. In this simple yet refined preparation, linguine intertwine with the sweetness of shrimp, the natural savoriness of clams, and the unique taste of samphire, also known as sea asparagus. We will guide you step-by-step to create a balanced dish, flavorful and with an interesting nutritional profile.
The samphire, typical of coastal areas and harvested in spring and summer, adds an irresistible marine touch to your pasta without the need to overdo it with salt. To complete it all, yellow cherry tomatoes for a touch of color and a pinch of fresh chili for a lively note. Perfect for a summer lunch, the pasta with clams, shrimp, and samphire is a Mediterranean recipe with which you can surprise your guests thanks to the use of an unusual and gourmet ingredient like sea asparagus.
Discover also other variations of pasta with clams that combine vegetables with seafood:
- Spaghetti with clams and cherry tomatoes
- Spaghetti with clams, zucchini flowers, and saffron
- Pasta with clams and broccoli
- Scialatielli with asparagus and clams
- INGREDIENTS
- Linguine pasta 11.3 oz (320 g)
- Clams 1.1 lbs (500 g)
- Shrimps 10.6 oz (300 g) - (to clean)
- Sea asparagus 3.5 oz (100 g) - (samphire)
- Yellow cherry tomatoes 1 cup (150 g)
- White wine ½ cup (120 g)
- Garlic 2 cloves
- Fresh chili pepper 1
- Parsley to taste
- Extra virgin olive oil to taste
- Fine salt to taste
How to prepare Pasta with clams, shrimp, and samphire
To prepare pasta with clams, shrimp, and samphire, first, let the clams purge in plenty of salted water for a couple of hours, changing the water every half hour, to remove any sand residues 1. Once purged, heat the olive oil in a pan with a clove of garlic 2, then add the clams 3 and a chili pepper.
When the oil begins to sizzle, deglaze with the white wine 4 and let the alcohol evaporate, then cover with a lid 5 and let the clams open over high heat 6; it will take about 5 minutes.
Once opened, drain the clams through a strainer to collect the cooking water 7. Shell half of them and set aside along with the whole ones 8. In another pot, bring water to a boil, then add the samphire 9.
Blanch for about a minute 10, then drain, keeping the water aside, which you'll use to cook the pasta 11. Wash and halve the cherry tomatoes 12.
In a pan, heat a drizzle of oil, then add the cherry tomatoes 13 14 and season with the clam cooking water 15. Cook for 4-5 minutes.
Now cook the linguine al dente in boiling water, following the time indicated on the package 16. Meanwhile, clean the shrimp by removing the head, shell, and vein 17. When the pasta is ready, drain it directly into the pan with the cherry tomatoes 18.
Add the samphire 19, shrimp 20, and shelled clams 21.
Pour in a ladle of cooking water 22 and briefly toss to combine 23. Serve your pasta with clams, shrimp, and samphire immediately, finishing with a sprinkle of fresh chopped parsley and the shelled clams set aside 24!