Pâtes aux crevettes

Source: nickstellino.com: Pasta with Clams

Notes: Je remplace  les palourdes par des crevettes non cuites que je décortique et fais sauter à la poêle avant de les ajouter à la sauce à la toute fin.

Je fais revenir les carapaces des crevettes dans de l’huile d’olive puis j’ajoute de l’eau et je laisse mijoter 10 à 15 minutes pour faire le bouillon de crevettes qui remplace le jus de palourde.


  • 3 quarts water (salt optional)
  • 4 tablespoons olive oil
  • 4 garlic cloves, sliced
  • 2 pounds live clams, preferably Manila or Little Neck, well scrubbed, in their shells (ou 1 lb de crevettes non cuites)
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1 cup white wine
  • 1 cup clam juice (bouillon de crevettes)
  • 3 tablespoons chopped fresh parsley
  • 1/2 cup Tomato Sauce
  • 1 pound pasta -linguine, spaghetti or spaghettini


  1. In a large pot, bring the water to a boil with or without the optional salt.
  2. Pour the oil into a large saute pan set on medium heat, and cook the garlic until it starts to sizzle, about 2 minutes. Add the clams, red pepper flakes and salt and cook for 1 minute. Add the wine and cook for 1 minute. Add the clam juice, parsley (bouillon de crevettes) and tomatos sauce and bring to a boil. Reduce to a simmer, cover the pan and cook until all the clams have opened, about 3-5 minutes.
  3. Take the clams out of the sauce, place in a bowl and let them sit for a few minutes. Discard those that still haven’t opened. Take half of the clams out of their shells and mince them. Add all the  clams (crevettes) to the simmering sauce about 3 minutes before the pasta is done. Mix well and cover.
  4. Add the pasta to the boiling water and cook according to package directions until just tender. Drain well and return to the pot, Add the sauce, toss to coat well and cook over medium heat 2-3 minutes. Most of the sauce should be absorbed.

Leave a Reply

Your email address will not be published. Required fields are marked *