Bucatini with Clams and Scallops

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

12 ounces bucatini or spaghetti

1/4 cup extra-virgin olive oil, plus more for drizzling

4 cloves garlic, sliced

1/4 to 1/2 teaspoon red pepper flakes

1 10-ounce can whole shelled baby clams, drained (juice reserved)

8 ounces bay scallops, thawed if frozen

1 teaspoon finely grated lemon zest, plus the juice of 1 lemon

1/2 cup chopped fresh parsley

1/4 cup grated parmesan cheese, plus more for topping Freshly ground pepper


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes.
  3. Add the pasta, reserved clam juice, lemon juice, parsley and parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.
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