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Pasta with Clam Meat Sauce

Clam Meat Pasta
Yield: 3-4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes


  • 1 pack PanaPesca Clam Meat
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 shallot, finely chopped
  • 2 tbsp garlic, minced
  • 3 tbsp parsley, finely chopped
  • 1 tsp oregano
  • 1 tsp basil
  • 1 1/2 cups dry white wine
  • Romano cheese to garnish
  • 8 oz cooked pasta


  1. In a large pot, boil water to cook the pasta. Follow the directions on the packaging to cook the pasta.
  2. Meanwhile, in a saucepan, heat the olive oil over medium heat.
  3. Add the butter, shallots, garlic and frozen Clam Meat and sauté for 5-6 minutes.
  4. Add the wine, parsley and oregano and simmer covered for about 5 minutes.
  5. Toss the clam sauce with the pasta and serve with Romano cheese sprinkled on top.


  • Dan Findlay

    2/3 to 1 cup Noilly Prat vermouth. Store the vermouth in the refrigerator and use whenever white wine is called for in a seafood recipe.

  • PanaPesca

    Bob, we recommend adding 1 1/2 cups of a dry white wine.

  • Bob Sullivan

    What kind of wine and how much ?

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