Clam And Red Pepper Penne Recipe

Name: Clam And Red Pepper Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 4 pounds clams in shells (see notes), suitable for steaming (2 in. wide), scrubbed; 2 cups dry white wine such as Pinot Grigio or Sauvignon Blanc; 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and finely chopped; 1 onion (8 oz.), peeled and finely chopped; 1 tablespoon butter or olive oil; 2 tablespoons mustard seeds; 1 tablespoon grated lemon peel; 3/4 teaspoon dried thyme; 4 to 5 cups fat-skimmed chicken broth; 12 ounces dried penne pasta (about 4 cups); Grated parmesan cheese; 1/2 cup finely chopped parsley or fresh cilantro

Servings: persons

About 4 pounds clams in shells (see notes), suitable for steaming (2 in. wide), scrubbed
2 cups dry white wine such as Pinot Grigio or Sauvignon Blanc
1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and finely chopped
1 onion (8 oz.), peeled and finely chopped
1 tablespoon butter or olive oil
2 tablespoons mustard seeds
1 tablespoon grated lemon peel
3/4 teaspoon dried thyme
4 to 5 cups fat-skimmed chicken broth
12 ounces dried penne pasta (about 4 cups)
Grated parmesan cheese
1/2 cup finely chopped parsley or fresh cilantro

1
Put clams in a 5- to 6-quart pan and add 1 cup wine. Cover and bring to a boil over high heat; reduce heat and simmer until clams have opened, 8 to 10 minutes. Remove from heat. Using tongs, lift clams out; extract meat and put in a small bowl. Reserve some of the shells for garnish if desired. Slowly pour clam juice into another small bowl, leaving grit behind; rinse pan.
2
Combine red pepper, onion, and butter in pan; stir often over high heat until vegetables are limp, 5 to 8 minutes. Add mustard seeds, lemon peel, and thyme.
3
Pour remaining 1 cup wine and juice from clams into a 2-quart glass measure; add enough broth to make 8 cups total. Pour into pan.
4
Bring mixture to a boil over high heat. Add penne, reduce heat, and simmer, stirring occasionally, until pasta is tender to bite, about 10 minutes. Mix in clams, remove from heat, and let stand, uncovered, 5 to 8 minutes.
5
Ladle pasta and liquid into wide soup bowls; add a few clam shells to garnish if desired. Sprinkle with parmesan to taste, then top with parsley.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: About 4 pounds clams in shells (see notes), suitable for steaming (2 in. wide), scrubbed, 2 cups dry white wine such as Pinot Grigio or Sauvignon Blanc, 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and finely chopped, 1 onion (8 oz.), peeled and finely chopped, and more.

Yes, Clam And Red Pepper Penne falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clam And Red Pepper Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions