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Bucatini pasta tossed with buttery mushrooms, fresh clams, sweet corn, and herbs. This pasta makes for a delicious 30 minute seafood dinner that’s easy enough for a weeknight, and fancy enough for the weekend. Trust me, make this summery pasta and everyone will love you for it!
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I can’t think of a better recipe to kick the first full week of June off with than this mushroom and clam pasta. I know that salads are much more of a Monday thing, but you guys know me, when it comes to food, I don’t do the expected.
So pasta on Monday!
Enter this buttery clam filled bucatini pasta.
Oh my gosh. YOU GUYS. This pasta is too good for words. It’s a bowl full of summery carbs. If you love clams, you will love this recipe.
It’s also a thirty minute dinner that’s made (almost) entirely in one pan. Meaning it’s easy and quick…and the perfect Monday night dinner.
Obviously.
Let’s talk recipe details.
It all starts with the pasta. I use bucatini, because it’s my current pasta obsession, but you can totally use your favorite long cut pasta. It’s classic to do linguine and clams, if that’s more your thing, but personally? I love how the hole running down through the middle of the bucatini fills with sauce. It makes every bite delicious.
Start off by boiling your pasta and reserving some of that pasta cooking water for the sauce. While the pasta is cooking, get started on the mushrooms.
Here’s the thing, this recipe has two key ingredients, mushrooms and clams. For the mushrooms, I love a good wild mushroom, but creminis would be great here too. The really important thing is caramelizing the mushrooms with a little olive oil before adding anything else to them. This step will give the mushrooms and the pasta sauce so much good flavor.
So caramelize!
Once the mushrooms are ready, you’ll simply add all of the following ingredients to the pan: butter, sweet corn, a little garlic, and fresh herbs. Then add white wine and the clams, cook for a little until the clams open up, add the pasta, toss, and you’re done.
Pretty simple, but yet so fresh and so good.
I found the mushrooms to be the ultimate paring with the clams. The buttery savory flavors are perfect with the combination of pasta and fresh seafood. If you wanted to add a touch more greens, finishing the bowls off with a few handfuls of fresh baby arugula or dandelion greens would be extra delicious, and pretty too.
Try serving this up with a summery salad like this stone fruit panzanella salad, this vegan Caesar salad, or even just a simple garden green salad.
FAQ:
Can I use only canned clams?
Yes—drain well and reserve a few tablespoons of juice to boost briny flavor. Reduce slightly longer so the sauce doesn’t taste watery.
What mushrooms work best?
Cremini or shiitake for earthy depth; avoid thinly slicing delicate mushrooms that can go soggy. Keep slices thicker so they brown.
How do I avoid an oily sauce?
Emulsify with splashes of starchy pasta water while tossing over heat until the sauce looks glossy and coats the noodles.
What if I don’t cook with wine?
Use low-sodium stock and finish with lemon. Reduce the stock a bit more to concentrate and keep the sauce balanced.
If you make this buttery mushroom and clam pasta, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
More HBH Pasta Recipes::
Herby Buttered Wild Mushroom Tagliatelle Pasta
Herby Buttered Mushroom Stroganoff
Slow Roasted Mushroom Pasta with Crisp Rosemary Chickpeas
Buttery Mushroom and Clam Pasta
Ingredients
- 3/4 pound bucatini or other long cut pasta
- 2 tablespoons extra virgin olive oil
- 1 pound mixed wild mushrooms
- kosher salt and pepper
- 1 ear yellow corn, kernels removed
- 4 tablespoons butter
- 2 cloves garlic, smashed
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh chopped oregano
- 3/4 cup dry white wine
- 2 tablespoons balsamic vinegar
- 12 little neck clams, rinsed and scrubbed
- 1/4 cup manchego cheese, grated, (optional)
- 1/3 cup parsley, roughly chopped
- crushed red pepper, to taste
Instructions
- 1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 cup of the pasta cooking water. Drain. 2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season lightly with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, corn, garlic, thyme, and oregano. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes. 3. Add the reserved pasta cooking water, the wine and the balsamic vinegar. Stir in the clams. Bring the mixture to a simmer over medium heat. Cover the pot with a lid and cook until all the clams have opened, about 5 to 8 minutes. Discard any unopened clams. Stir the pasta and manchego cheese. Remove from the heat and stir in the parsley, discard the garlic cloves.4. Divide among bowls and top with fresh herbs and crushed red pepper. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
What’s a sub for wine in this recipe, please?
Chicken or veggie broth will work great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Oh my, what a yummy pasta recipe! I had a bag of wonderful local morels to use and this was perfect…so pretty…so buttery….so summery! My hubby is not a fan of clams however so I subbed bay scallops. Loved the crunch of the fresh corn.Thanks Tieghan for another great dinner recipe. Your blog makes me a happy cook!!
Thank you Karen! I am so glad you both enjoyed this pasta!
I love the combination of the ingredients the use of pasta and mushrooms a first for me.
Thank you so much Dannie!
Hands down one of the best dishes I ever made – easily in my top five favorites. SO GOOD. Your recipes are pretty much all amazing but some can be intimidating – this was actually fast and easy! Thank you!
This is the second time I have written you all. You have a typo in your recipe, 12 little neck clams, rinsed and scrubed. Scrubed should be scrubbed.
Thank you Susie!
Hi Tieghan! Fellow Coloradan here. Where do you source your clams? Whole Foods? Sprouts? Just curious because I’m an East Coast transplant and while I know where to get fresh seafood back home, I’m a little sketchy about where to buy clams in Colorado! Thanks!
Looks amazing, but no clams listed in ingredients. What type and how many?
Hi Tonja! It is 12 little neck clams, rinsed and scrubed. The recipe has been updated! Thank you!
You realize you left the clams off the ingredient list for the buttery mushroom and clam pasta, right?
Yes sorry about that! The recipe has been updated!
I’m afraid to mention this, because I may just not be awake yet, but I don’t see clams in the ingredient list and I was wondering how much I should use.
Hi Vickie! It is 12 little neck clams. The recipe has been updated! Thanks!
Sorry to post twice.Seemed like first comment didn’t go through.
Sorry for replying twice.It seemed my first comment didn’t go through.
Unless i’m mistaken it seems you have omitted the fresh clam ingredient,the most fragile ingredient that has to be handeled carefully and probably hard for most cooks to come by.Recipe sounds great! I love cheese with anything including seafood though my Italian family would shudder,though it’s an old wives tale not to mix the two.I’ve found many young,innovative chefs in Rome and other parts of Italy do mix seafood and cheese.
Unless I’m mistaken,I think you omitted the fresh clam ingredient which is probably the hardest ingredient for most people to find and needs to be handled properly. Appears to be a good recipe.I like cheese with seafood however my Italian family would shudder at that addition though I see many of the younger,innovative chefs in Rome and other parts of Italy adding cheese to their seafood recipes.
Thank you so much Eva! I hope you try this recipe!
Yum love the idea of adding fresh summer corn to this pasta dish!
Thank you Brittany!
Looks delicious! What type of clams and how much? I am looking forward to making this. Thank you!
Kristen Berry
It is 12 little neck clams, cleaned and scrubbed. Recipe is all fixed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂