Buttery Mushroom and Clam Pasta.

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!

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