Penne Pasta with Mushroom Clam Sauce and Cheeses
Indulge in the luxurious flavors of Penne Pasta with Mushroom Clam Sauce and Cheeses—a decadent dish that effortlessly combines the earthiness of cremini mushrooms, the briny sweetness of clams, and the creaminess of two irresistible cheeses. This recipe features al dente penne pasta coated in a silky, wine-infused sauce made with garlic, shallots, and a touch of heavy cream, creating a restaurant-worthy meal you can whip up in just 40 minutes. Parmesan adds a nutty depth, while melted mozzarella lends a luscious, gooey finish. Perfectly seasoned with fresh parsley and optional red pepper flakes for a gentle kick, this pasta dish is a gourmet yet approachable option for seafood and pasta lovers alike. Serve it with crusty bread or a crisp green salad for a complete and satisfying dinner experience.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic cloves, minced
- 1 medium shallot, finely chopped
- 200 grams cremini mushrooms, thinly sliced
- 1 400-gram can canned clams with juice
- 120 milliliters dry white wine
- 120 milliliters heavy cream
- 50 grams Parmesan cheese, grated
- 100 grams Mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
- 0.5 teaspoons red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the olive oil and butter over medium heat until the butter melts.
Add the minced garlic and chopped shallot to the skillet. Sauté for 2-3 minutes until fragrant and softened.
Stir in the sliced cremini mushrooms. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are golden and tender.
Pour in the canned clams along with their juice and the dry white wine. Stir well and bring the mixture to a simmer.
Lower the heat and stir in the heavy cream. Simmer for 2-3 minutes to allow the flavors to combine.
Add the Parmesan cheese and stir until it melts into the sauce. Season with salt, black pepper, and optional red pepper flakes to taste.
Add the cooked penne to the skillet and toss to coat the pasta with the sauce. If the sauce is too thick, stir in a bit of the reserved pasta water to reach your desired consistency.
Turn off the heat and sprinkle the shredded mozzarella cheese over the pasta. Cover the skillet for 1-2 minutes to allow the mozzarella to melt.
Garnish with freshly chopped parsley and serve hot. Enjoy your Penne Pasta with Mushroom Clam Sauce and Cheeses!
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1482 mg | 64% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.0 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 387 mg | 30% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 460 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
