Pasta with Clam-Vegetable Sauce


  • 1 ½ cups cooked clams, chopped and drained, with ½ cup liquid reserved
  • ¼ cup butter
  • ½ pound fresh mushrooms, sliced
  • ⅓ cup green pepper, chopped
  • ⅓ cup onion, chopped
  • 6 teaspoons minced garlic
  • 2 cups mozzarella cheese, freshly grated
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • ½ pound fusilli
  • ¼ cup Parmesan cheese, freshly grated

In a medium skillet, melt butter over medium heat. Sauté mushrooms, green pepper, onion and garlic until tender. Add clam liquor and 1 cup mozzarella. Cook, stirring constantly until cheese melts. Add clams, salt and pepper. Heat thoroughly.

Cook pasta according to package directions.

Mix sauce with pasta and remaining 1 cup mozzarella. Sprinkle with Parmesan.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas


Make sure your clams are at least 1 inch thick, and check out this map from NC DEQ to view official open closed areas for shellfish.

Erika Young, Coastal and Marine Education Specialist