Tender clams, smoky turkey sausage, and buttery lemon garlic pasta come together in this easy seafood dinner, finished with a crispy herb breadcrumb topping for the perfect balance of flavor and texture. It’s a comforting, restaurant-style pasta that’s easier to make than it looks.
Why You’ll Love This Recipe
- Clams and smoked turkey together. An unexpected but delicious pairing that brings both briny and smoky flavor.
- That crispy breadcrumb topping. Buttery, lemony panko adds a satisfying crunch to every bite.
- Bright, garlicky sauce. Lemon juice and chicken broth create a light, flavorful base for the pasta.
- Ready in 40 minutes. An impressive dinner that doesn’t take all evening.
Ingredients
- 6 oz smoked turkey sausage, diced or thinly sliced
- 1 shallot, sliced
- 2 garlic cloves, chopped
- 1 red bell pepper, diced
- Juice of 1 lemon
- ½ cup chicken broth
- 50 fresh clams, cleaned
- Black pepper, to taste
- ¼ cup butter
- 1 cup seasoned panko breadcrumbs
- Zest of ½ lemon
- 3 tbsp fresh parsley, chopped
- 12 oz linguine or spaghetti
How to Make Lemon Garlic Clam Pasta with Smoked Turkey
1. Brown the smoked turkey. Heat a large skillet over medium heat. Add the smoked turkey sausage and cook for 4 to 5 minutes until lightly browned. Remove and set aside.
2. Cook the vegetables. In the same skillet, add the shallot, garlic, and diced red bell pepper. Sauté for 3 to 5 minutes until softened and fragrant.
3. Build the sauce. Pour in the lemon juice and chicken broth. Let the mixture simmer for 2 to 3 minutes to reduce slightly.
4. Steam the clams. Add the cleaned clams to the skillet and cover with a lid. Cook for 5 to 7 minutes until the clams open. Transfer the opened clams to a plate and discard any unopened clams.
5. Cook the pasta. Meanwhile, boil the linguine in salted water until just shy of al dente. Reserve ½ cup of the pasta water before draining.
6. Finish the pasta. Transfer the cooked pasta directly into the skillet with the lemon garlic sauce. Add a splash of the reserved pasta water as needed and toss until the pasta is coated.
7. Make the crispy topping. Melt the butter in a separate skillet over medium heat. Add the seasoned panko breadcrumbs and cook for about 3 minutes until golden. Stir in the lemon zest, chopped parsley, and the browned smoked turkey sausage.
8. Combine and serve. Return the clams to the pasta and gently toss everything together until heated through. Sprinkle generously with the crispy breadcrumb topping and serve immediately with extra lemon wedges, if desired.
Tips for the Best Lemon Garlic Clam Pasta
- Clean the clams thoroughly. Rinsing well and discarding any that don’t open helps ensure both safety and the best texture.
- Cook the pasta just shy of al dente. It will finish cooking slightly when tossed with the sauce, so pulling it a touch early prevents mushy pasta.
- Toast the breadcrumbs until golden, not dark brown. Keep an eye on them since they can go from perfectly toasted to burnt quickly.
- Save the pasta water. A splash helps the sauce cling to the noodles and adjusts the consistency as needed.
What to Serve with Lemon Garlic Clam Pasta
Crusty bread is a natural pairing for soaking up any extra sauce, and a simple green salad rounds out the meal nicely.
Frequently Asked Questions
Can I use canned clams instead of fresh?
Yes, though fresh clams give the best texture and flavor. If using canned, add them near the end just to warm through, along with a splash of clam juice for extra flavor.
Can I use a different sausage?
Yes, andouille or kielbasa would both work well in place of smoked turkey sausage.
How do I know if a clam is bad before cooking?
Discard any clams that are cracked or don’t close when tapped before cooking, and discard any that don’t open after cooking.
Lemon Garlic Clam Pasta with Smoked Turkey
Ingredients
Equipment
Method
- Heat a large skillet over medium heat. Add the smoked turkey sausage and cook for 4 to 5 minutes, until lightly browned. Remove and set aside.
- In the same skillet, add the shallot, garlic, and diced red bell pepper. Sauté for 3 to 5 minutes, until softened and fragrant.
- Pour in the lemon juice and chicken broth. Let the mixture simmer for 2 to 3 minutes to reduce slightly.
- Add the cleaned clams to the skillet and cover with a lid. Cook for 5 to 7 minutes, until the clams open. Transfer the opened clams to a plate and discard any unopened clams.
- Meanwhile, boil the linguine in salted water until just shy of al dente. Reserve 1/2 cup of the pasta water before draining.
- Transfer the cooked pasta directly into the skillet with the lemon garlic sauce. Add a splash of the reserved pasta water as needed and toss until the pasta is coated.
- Melt the butter in a separate skillet over medium heat. Add the seasoned panko breadcrumbs and cook for about 3 minutes, until golden. Stir in the lemon zest, chopped parsley, and the browned smoked turkey sausage.
- Return the clams to the pasta and gently toss everything together until heated through. Sprinkle generously with the crispy breadcrumb topping and serve immediately with extra lemon wedges if desired.
