Bucatini Pasta With Cajun Shrimp And Littleneck Clams Recipe

In a large pot of boiling salted water, cook the bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the littleneck clams and cover the skillet. Cook until the clams open, about 5-7 minutes. Discard any clams that do not open.

Remove the clams from the skillet and set aside, keeping them warm. In the same skillet, add another tablespoon of olive oil and add the shrimp. Season with Cajun seasoning, salt, and black pepper. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque.

In the same skillet with the shrimp, add the minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream and stir well, scraping any bits from the bottom of the skillet. Bring to a simmer.

Add the chopped spinach and cook until wilted, about 2-3 minutes.

Stir in the grated Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

Add the cooked bucatini pasta and clams back into the skillet with the cream sauce. Toss to coat the pasta and clams evenly in the sauce.

Serve hot, garnished with additional Parmesan cheese and freshly cracked black pepper if desired.