Buttery Mushroom and Clam Pasta

4.38 from 56 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 320kcal

Author: Tieghan Gerard

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