Bucatini with Clams

What a delight this dish is!  A fun and modern take on a traditional Linguini with Clam Sauce.  We love the way the sauce coats the thicker bucatini noodles.  Plus, the coconut cream adds a Thai-inspired creaminess to the simple sauce.  Serve for family dinner or with a glass of wine for date night!

Print Recipe Pin Recipe Save Recipe
No ratings yet

Bucatini with Clams

Course: Main Course
Keyword: Under 30 Minutes, Weeknight Meals
Servings: 6 servings
Author: Denise


  • 1 lb bucatini noodles
  • 8 Tbsp unsalted butter divided
  • 1/2 yellow onion diced
  • 1 shallot diced
  • 5 cloves garlic minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Zest and juice of one lemon
  • 1/4 tsp red pepper flakes more if you like a little more heat
  • 14 oz can unsweetened coconut cream
  • 2 – 6.5 oz cans clams drained
  • 2 tsp dried parsley
  • 1/2 cup fresh parsley minced
  • 1/2 cup grated Parmesan cheese


  • Fresh parsley minced
  • Grated Parmesan cheese
  • Olive oil
  • Finishing salt


  • Heat large stock pot with water over high heat.  Salt liberally and bring to a boil.
  • Melt 4 Tbsp butter in large saucepan over medium high heat.  Add onion, shallot and garlic. Cook 4-5 minutes.  Add salt and pepper.
  • Turn heat down to medium.  Add remaining 4 Tbsp butter, lemon zest, lemon juice and red pepper flakes.  Cook 6-8 more minutes.
  • Once water is boiling, add bucatini and cook 11-13 minutes or until al dente.
  • Add coconut cream to sauce.  Whisk well to combine.  Turn heat up to medium high and bring to a low boil.  Once bubbling, turn heat down to low.  Add drained clams and dried parsley, cook 5-7 more minutes.
  • Using tongs, remove pasta from water and add directly to sauce.  Gently toss.  Add fresh parsley and grated Parmesan.  Gently toss.
  • Plate finished pasta.  If desired, top with fresh parsley, grated Parmesan, drizzle of olive oil and sprinkle of finish salt.
share this recipe:

filed under:

Reader Interactions

Leave a Reply

Your email address will not be published.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

Recipe Rating

Still hungry? Here’s more