Angry Clams with Penne

Menu PartEntree
Cuisine TypeItalian
Penne with Angry Clams

Quil Ceda Creek Casino

Tulalip, Wash.

Clams and pasta are a winning combo, as the classic linguini with white clam sauce demonstrates. In this version of the pairing, tomatoes and garlic butter flavor the sauce, while cherry bomb peppers and red pepper flakes add enough heat to make the clams “angry.” Fully-cooked “ready pasta” shortens prep time.


3 oz. garlic butter

¼ cup hot cherry bomb peppers

10 clams, cleaned free of grit

1 cup white wine

½ tsp. seasoned salt

8 oz. ready cook penne pasta

1 tbsp. olive oil

¼ cup diced tomatoes

½ tsp. red pepper flakes

1 tsp. dried basil

1 tbsp. sliced green onions

2 bread sticks, warmed

1 tsp. warm garlic butter


  1. In small braiser pan over medium-low heat, add 3 oz. garlic butter. Stir in cherry peppers and clams. Cover and cook 3 minutes.
  2. Stir in wine and salt; cook 4 to 5 minutes longer until clams open.
  3. Meanwhile, in saute pan over medium heat, combine pasta and olive oil. Stir in tomatoes, pepper flakes and basil; cook 1 minute to heat through. Pour into two heated pasta bowls and set aside.
  4. Pour hot clams over pasta and sprinkle with green onions. Brush bread sticks with warm garlic butter; place criss-crossed in center of bowl.

Photo courtesy of Barilla

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