Maine Seafood Puttanesca Pasta


A Note from Feedfeed

This classic Italian puttanesca sauce gets a lift from hearty Maine seafood! Laden with mussels, little neck clams and even baked oysters, it takes puttanesca to the next level. Try this out for a great date night or holiday meal!

This recipe is sponsored by Maine Seafood but all opinions are my own. To learn more about Maine Seafood or find a retailer near you, visit


Recipe and Headnote Rachel Dolfi

Jump to Section
  • Recipe Card
Prep time 30mins
Cook time 35mins
Serves or Makes: 4-6 servings

Recipe Card

For the Puttanesca


  • 1 pound Maine Little Neck Clams, cleaned
  • 1/4 cup olive oil
  • 8 small garlic cloves, chopped
  • 6 anchovy fillets, packed in oil
  • 2 teaspoons crushed red pepper flakes
  • 1 (2-ounce) jar capers in brine, drained
  • 1 (6-ounce) jar kalamata olives, drained and olives crushed
  • 1 (28-ounce) can passata or tomato puree
  • 1 teaspoon honey, if needed
  • 1 (16-ounce) box spaghetti
  • 1/2 pound Maine Mussels, de-bearded and scrubbed
  • Kosher salt, as needed
  • Freshly cracked black pepper, as needed

For the Oyster Garnish


  • 6 Maine Seafood Oysters, on the half shell
  • 1/4 cup panko breadcrumbs
  • 1/4 cup Italian seasoned bread crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons chopped parsley
  • 2 garlic cloves, minced
  • Kosher salt, as needed
  • Freshly cracked black pepper, as needed


  • Step 1

    Add 1-2 inches of water in the bottom of a large, tall pot. Add a steamer basket to the bottom of the pot and bring the water to a boil. Add the clams and cook for 5-10 minutes, or until the clams full open. Remove the clams from the steamer basket and allow to cool.

  • Step 2

    Using a paring knife, gently scoop the clam from the shell. Discard the shell and place the clams in a bowl. Set aside.

  • Step 3

    In a large, deep skillet, on medium heat, add the olive oil. Once shimmering, add in the garlic, anchovies and red chili flakes. Stir occasionally, pressing into the anchovies with a wooden spoon into the oil. Cook until the garlic is lightly browned and the anchovies have mostly dissolved, about 3 minutes.

  • Step 4

    Add the capers and olives and cook for 3-4 minutes. Add the passata or tomato puree and cook for 10 minutes. Taste and add honey if the sauce is too acidic.

  • Step 5

    While the sauce is cooking, make the breadcrumb mixture. In a small bowl, add the melted butter, breadcrumbs, parsley and garlic. Season with salt and pepper and stir to combine. Set aside.

  • Step 6

    Bring a large pot of water to a boil. Assertively season with salt and add the spaghetti. Cook to al dente, according to the package directions. Drain the pasta and reserve.

  • Step 7

    While the pasta is cooking, preheat the oven to broil. Line a small sheet pan with aluminum foil. Add the oysters to a racked sheet tray and top with 1-2 tablespoons of breadcrumb mixture. Set aside.

  • Step 8

    Add the mussels to the puttanesca and stir to combine. Bring to a simmer and cover with a lid. Cook for about 5 minutes, or until the shellfish have fully opened their shells. Be sure to discard any shellfish that did not open their shells.

  • Step 9

    While the shellfish is cooking, put the oysters under the broiler and cook until the topping is golden brown and bubbling, 2-3 minutes. Remove from the oven and set aside.

  • Step 10

    Add the reserved pasta and steamed, shucked clams to the sauce and toss to coat. Cook the pasta in the sauce for 2 minutes, or until the flavors have married. Remove from the heat.

  • Step 11

    Transfer to a serving dish and top with broiled oysters and additional parsley. Enjoy!