Seafood Bucatini Recipe
littleneck clams | PEI mussels | shrimp | white wine cream | lemon garlic butter | Parmesan herbs
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Ingredients
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Seafood
Pasta
Sauce
Method
Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 2
Prepare the Seafood
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the littleneck clams and mussels. Pour in white wine and cover the skillet to steam the shellfish until they open, about 5–7 minutes. Discard any that do not open.
- 3
Add Shrimp
Add the shrimp to the skillet, cooking until they turn pink and opaque, about 3–4 minutes.
- 4
Make the Cream Sauce
Reduce heat to low. Stir in heavy cream and lemon juice. Mix well, adding reserved pasta water as needed to reach desired consistency. Season with salt and black pepper.
- 5
Combine and Serve
Add the cooked bucatini to the skillet, tossing to combine with the seafood and sauce. Stir in grated Parmesan and fresh herbs. Serve immediately, garnished with additional herbs and cheese if desired.
