Spaghetti with Clam and Shrimp in White Sauce

Spaghetti with Clam and Shrimp in White Sauce
Spaghetti With Clam and Shrimp in White Sauce. I love pasta with sea foods, I would prefer spaghetti with seafood over the regular spaghetti with meat sauce when ever I get the change to eat in a pasta restaurant. As a manifest, I have already posted several spaghetti with seafood, like the classic spaghetti marinara, a tuna carbonara, spaghetti with clams and the novel spaghetti with sardines.

Spaghetti with Clam and Shrimp in White Sauce Recipe

Today I would like to share my version of white sauced seafood spaghetti. I used evaporated milk and all purpose cream as the base of the white sauce. It is flavored with the broth from boiling the clams. The white wine can be omitted, use a good quality cooking oil if butter or olive oil is not available.

Spaghetti with Clam and Shrimp in White Sauce Dish

Should you want to toss the spaghetti pasta during the final cooking stage then omit the cornstarch sauce thickening. Here is the recipe enjoy.


1/2 spaghetti, cooked al dente
1 kilo large size halaan, clams
1/2 kilo medium size shrimps, shelled
1 large can button mushroom, sliced
1 cup evaporated milk
1 cup all purpose cream
1/2 head garlic, finely chopped
2 bundles kinchay, chopped
1 tbsp dried basil
1 cup white wine (optional)
1 tbsp. butter
2 tbps olive oil
cheddar cheese, grated
salt and pepper

Cooking procedure:

Spaghetti with Clam and Shrimp in White Sauce - Cooking Procedure

Wash clams and place in a container with lid, cover with water and replace lid, let sit for several hours (entire day) to allow the clams to expel sand and discard sea water, change water frequently and wash and drain. Put the clams in a large pan, add in 1 cup of water and wine if using other wise replace with water, let boil and stirring occasionally until all the clam shells are open, remove from heat. Separate the clams from the broth, using a sieve strain broth of scum and sand if any, discard clams that did not open. Reserve the broth. Separate the clam meat and discard the shells, keep aside. In a large sauce pan heat butter and olive oil at moderate heat, quickly stir fry the garlic. Now add in the shrimps, clam meats and mushrooms, stir cook for a minute. Add in reserved broth from the clams and bring to a simmer. Stir in the evaporated milk and all purpose cream, simmer for a minute. Add in dried basil and kinchay, simmer for another 2 to 3 minutes, season with salt and pepper taste. Thicken sauce with cornstarch diluted in 1/4 cup of water, cook for a minute. Pour over spaghetti pasta, garnish with grated cheese and serve immediately.


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