Homemade Tagliatelle with Clams and Shrimp in White Wine Garlic Sauce
Fresh Pasta + Seafood = Delicious
There’s something special about making fresh pasta from scratch, and when paired with a rich seafood sauce, it becomes an indulgence worth every effort. This homemade tagliatelle with clams and shrimp in a white wine garlic sauce dish is one that brings the flavors of coastal Italy right to your table. The silky, egg-based pasta perfectly absorbs the delicate, aromatic sauce, making each bite a true delight. Whether you’re cooking for a dinner party or simply treating yourself, this recipe transforms simple ingredients into a gourmet experience.
Making Fresh Tagliatelle from Scratch
To start, making fresh tagliatelle is easier than you might think. Just check out our Easy Homemade Pasta: Your Guide to Fresh Pasta article. With only flour, eggs and a bit of olive oil, you can create a dough that, after some kneading and resting, rolls out beautifully into delicate ribbons. For a more advanced version try using “00” flour for a smooth, tender texture. Once cut, the pasta cooks in just a couple of minutes, ensuring that it stays light and doesn’t overshadow the seafood. If you’re short on time, store-bought fresh pasta works too, but nothing beats the flavor and texture of homemade tagliatelle.
When we traveled to Bologna, Italy stopping into each fresh pasta store brought us such joy. One of our favorite meals in Italy was a simple home cooked dinner at an apartment we stayed in Lake Como using fresh pasta we purchased in Bologna. But making pasta yourself from scratch is a really enjoyable experience. The Italian cooking class we took at the beautiful Al Gelso Bianco in Tuscany was one of our kids favorite on our trip.
The Flavorful White Wine Garlic Sauce
The sauce is where the magic happens. A base of garlic and shallots sautéed in olive oil creates an aromatic foundation, followed by a generous pour of dry white wine to deglaze the pan and infuse the dish with acidity and depth. Fresh clams release their briny juices as they steam open, while succulent shrimp absorb the flavors of the sauce. A touch of red pepper flakes adds subtle heat (optional), complementing the richness of the dish.
Bringing It All Together
Bringing everything together, the freshly cooked tagliatelle is tossed directly into the pan with the seafood, allowing it to soak up the garlicky, wine-infused broth. A final sprinkle of chopped parsley and a squeeze of lemon brighten the flavors, balancing the richness of the dish. For an extra touch, a light drizzle of high-quality extra virgin olive oil enhances the silkiness of the sauce.
Perfect Wine Pairings for Seafood Tagliatelle
The right wine can elevate this dish, complementing its delicate seafood flavors and garlic-infused sauce. Since the recipe features clams, shrimp, and a white wine base, a crisp, dry white wine is the best match. Consider these options:
- Pinot Grigio – A classic Italian choice with bright acidity and citrus notes that enhance the freshness of the seafood.
- Sauvignon Blanc – Its zesty, herbaceous flavors pair beautifully with the garlic and parsley in the sauce.
- Albariño – This Spanish white wine has a slightly saline character, making it a fantastic complement to briny clams.
- Vermentino – A Mediterranean white wine with floral and citrus notes that balances the richness of the dish.
- Chablis (Unoaked Chardonnay) – A mineral-driven wine with crisp acidity that enhances the flavors without overpowering them.
For those who prefer sparkling wines, a Brut Prosecco or Champagne adds a touch of elegance and refreshes the palate between bites.
A Gourmet Dish for Any Occasion
This homemade tagliatelle with clams and shrimp in white wine garlic sauce is an elegant yet approachable dish, perfect for any occasion. The combination of fresh pasta, tender shrimp, and briny clams in a fragrant, flavorful sauce makes for a meal that feels both rustic and refined. Serve it with a glass of chilled white wine, and you’ll have a dining experience reminiscent of a seaside trattoria in Italy—right in your own kitchen.
Homemade Tagliatelle with Clams and Shrimp in White Wine Garlic Sauce
Ingredients
- 2 lbs small clams, cockles, ameijoa branco, little necks
- 1 lb shrimp
- 5 cloves garlic, minced
- 1 shallot (or small yellow onion), small dice
- 1 bay leaf
- 1/2 cup dry white wine
- olive oil
- 1/2 parsley leaves, from half a bunch
- 1 tsp white pepper
- salt, to taste, preferably Diamond Crystal kosher salt
- red pepper flakes, to taste, optional
Instructions
Homemade Tagliatelle (if using store bought jump to the Bolognese section)
- Pull off a ball of dough from the main dough ball and spread some flour on both sides. This will keep the dough from sticking to the press.
- Press the homemade pasta dough to the number 6 setting.
- Using the Tagliatelle cutter, run the sheets of pasta through to cut into Tagliatelle. Toss with some flour to ensure the noodles do not stick together. Once the noodles are all cut you can place them on a plate or cutting board and set back in the fridge.
If your pasta press does not have a Tagliatelle cutter, then fold your well floured pasta sheet 2 or 3 times depending on the length. You want each folder to be about 6 inches (15 cm) long. Using a sharp knife cut the pasta into strips 1/2 inch (1 cm) wide. Toss with some flour to ensure the noodles do not stick together. Once the noodles are all cut you can place them on a plate or cutting board and set back in the fridge.
Seafood and White Wine Sauce
- Place a medium pot on the stove and turn on the burner to medium.
- Add enough olive oil to coat the bottom of the pot.
- Add the shallot and season with a few pinches of salt. Cook for 3 minutes.
- Add the garlic and cook for 2 minutes.
- Pour the white wine into the pot and add the bay leaf. Cook for 3-5 minutes.
- Add the clams and cover with a lid. Cook for 5 minutes and then add the shrimp and cover with the lid. Cook for another 5 minutes. At this point the clams should have opened. If not, continue cooking for another 3-5 minutes.
- Turn the heat to medium low.
Cooking Homemade Tagliatelle Noodles
- While the Seafood and sauce cooks, fill the large pot with water 2/3 full. Season with 2 tbsp of kosher salt and turn on the burner to high to bring the water to a boil.
Once the sauce is finished and the water is boiling, place the homemade pasta noodles into the water and cook for 3 minutes. Remove from the water after 3 minutes and add the pasta to the Clam and Shrimp White Wine Garlic sauce.
Take 1/2 cup of pasta water and add it to your . Continue cooking the noodles, stirring consistently to coat the noodles, for 2-3 minutes..
Sprinkle in parsley and pepper flakes if using and serve.
Cooking Store bought Tagliatelle Noodles
- Follow the instructions on the package and cook the noodle for 3 minutes less than directed. If the cooking time for al dente noodles is 10 minutes, then you should cook for 7 minutes. Remove from the water and add the pasta to the Clam and Shrimp White Wine Garlic sauce.
- Take 1/2 cup of pasta water and add it to your . Continue cooking the noodles, stirring consistently to coat the noodles, for 2-3 minutes..
- Sprinkle in parsley and pepper flakes if using and serve.
