Clam and Pasta Casserole

The price of fish and shellfish has gone through the roof! But if you like clams, they are still reasonably priced. Clams and pasta pair perfectly in this easy do ahead casserole. Some advice about clams- cooking them over low heat prevents them from becoming tough, so don’t be in a hurry with them.


  • 3 tbsp olive oil
  • 2 large cloves garlic, peeled and slivered
  • 10oz fresh minced clams, drained, and liquid reserved
  • fine sea salt to taste
  • 1/4 tsp fresh ground pepper
  • 1/4 cup minced Italian fat leaf parsley
  • 2 tbsp minced fresh basil
  • 12oz cooked rigatoni
  • 4 anchovy fillets in oil, drained and cut into bits
  • 1.5 cups fresh or canned plum tomatoes (3 or 4) diced
  • 8 oil cured black olives, pitted and diced
  • 1. tsp dried oregano


  1. Preheat oven to 325 Brush a 13 1/2 x 9-inch quart oven proof casserole with one teaspoon of the olive oil. Set aside.
  2. Heat 2 tablespoons of the olive oil in a sauté pan and slowly cook the garlic over medium heat until it just starts to turn golden brown. Remove and discard the garlic. Add the clams and the reserved clam juice. Cook two minutes over medium low heat. Stir in the salt, pepper, parsley, and basil and cook slowly until the liquid is reduced by half.
  3. Combine the cooked rigatoni with the clam mixture, then transfer it to a casserole. Sprinkle the anchovies over the top, then the tomatoes, olives, and oregano. Drizzle the remaining 2 teaspoons of olive oil over the top. Bake uncovered for 15 to 20 minutes, or until heated through. Serve hot.
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