Baked Rigatoni with Clams and White Wine Sauce

Name: Baked Rigatoni with Clams and White Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 lbs (900 g) Littleneck clams, cleaned, scrubbed; 1 lb (450 g) Rigatoni; 1 cup (240 ml) Dry white wine (such as Pinot Grigio or Sauvignon Blanc); 4 cloves (12 g) Garlic cloves, minced; ½ cup (15 g) Fresh Italian parsley, finely chopped; ¾ cup (90 g) Panko breadcrumbs; 4 tablespoons (60 ml) Extra-virgin olive oil; 2 tablespoons (30 g) Unsalted butter; Salt; Black pepper; ¼ teaspoon (½ g) Red pepper flakes (optional); 1 lemon (3 g) Lemon, zested (optional); ½ cup (120 ml) Fish or seafood stock (optional); ¼ cup (25 g) Parmesan cheese, grated (optional)

From the MyKitchenBank Kitchen

A classic Italian baked pasta where tender littleneck clams are steamed in dry white wine and garlic, creating a briny, garlicky sauce that coats rigatoni. The pasta is combined with the clam liquid and fresh parsley, then transferred to a baking dish and topped with panko breadcrumbs moistened with olive oil and herbs. A quick turn in the oven brings it all together with a golden, crispy topping and bubbling edges—perfect for an elegant weeknight dinner or special meal.

Prep: 15 min
Cook: 30 min
Wait: 5 min
Total: 50 min
Makes: Serves 4 (approximately 6 cups)

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Steps

Before you start

Scrub the littleneck clams under cold running water, discarding any with cracked or damaged shells.
Preheat your oven to 425°F (220°C) and bring a large pot of salted water to a boil.
Mince the garlic and finely chop the fresh parsley so they're ready to go.

1
Cook the rigatoni
- Add the rigatoni to the pot of boiling salted water and cook, stirring occasionally, until al dente (about 9–11 minutes, depending on the brand).
- Drain in a colander and set aside.
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Ready when: Pasta is tender but still firm to the bite
Tip: Don't overcook; it will continue to soften slightly in the oven.
2
Steam the clams in wine
- While the pasta cooks, heat 2 tablespoons of the olive oil and the butter in a large 12-inch (30 cm) skillet over medium-high heat.
- Once the butter is foaming, add the minced garlic and cook, stirring, for about 1 minute until fragrant but not browned.
- Pour in the white wine, increase heat to high, and bring to a simmer.
- Add all the cleaned littleneck clams, cover with a lid, and steam for 8–10 minutes.
- Most clams should open their shells; discard any that remain tightly closed.
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Ready when: Most clams have opened their shells; discard any that stay closed
Tip: Discard unopened clams for food safety. Once clams open, they quickly become tough if left on heat too long, so remove from heat promptly.
3
Strain clam cooking liquid
- Using a slotted spoon, transfer the cooked clams to a bowl and set aside.
- Let the cooking liquid in the skillet cool for about 2 minutes so any sand settles to the bottom.
- Carefully strain the liquid through a fine-mesh sieve or cheesecloth into a bowl, leaving behind any grit.
- Return the strained liquid to the skillet.
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Ready when: Clam liquid is strained and clear of debris
Tip: Don't skip straining—sand left in the liquid makes the finished dish gritty and unpleasant to eat.
4
Combine pasta and sauce
- Add the drained rigatoni to the skillet with the clam cooking liquid.
- Pour in the seafood stock if you're using it for extra depth.
- Add most of the fresh parsley (reserve about 2 tablespoons for garnish) and a small pinch of red pepper flakes if you'd like a bit of heat.
- Toss gently to coat all the pasta evenly with the briny liquid.
- Season with salt and black pepper to taste, remembering that the clam liquid is naturally salty.
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Ready when: Pasta is evenly coated with clam liquid
Tip: Taste the mixture before adding salt; the clams contribute significant saltiness, so you may need less salt than you'd expect.
5
Transfer to baking dishOven 425°F / 220°C
- Preheat your oven to 425°F (220°C) if you haven't already.
- Pour the pasta mixture into a 9×13-inch (23×33 cm) baking dish.
- Gently nestle the cooked clams back into the pasta, arranging them so they're partially visible on top for a beautiful presentation.
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Tip: Placing clams on top makes for an appealing presentation and ensures they warm through without further cooking.
6
Make and apply breadcrumb topping
- In a small bowl, combine the panko breadcrumbs with the remaining 2 tablespoons of olive oil, the reserved fresh parsley, a pinch of salt, and a grind of black pepper.
- Mix with a fork until the breadcrumbs are evenly moistened with oil.
- Scatter this mixture evenly across the top of the pasta in the baking dish, pressing down very gently so it adheres to the surface.
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Ready when: Breadcrumb topping is evenly distributed and moistened with oil
Tip: Coating the breadcrumbs with oil ensures they brown evenly and stay crisp. Avoid pressing too hard or you'll compact them.
7
Bake until goldenOven 425°F / 220°C
- Place the baking dish in the preheated 425°F (220°C) oven and bake for 12–15 minutes.
- The breadcrumb topping should turn deep golden brown and the edges of the pasta should be bubbling.
- The clams will be hot throughout.
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Ready when: Breadcrumb topping is golden brown and edges are bubbling
Tip: If breadcrumbs are browning too quickly, loosely tent the dish with foil for the first 8 minutes.
8
Rest and serve
- Remove the baking dish from the oven and let the pasta rest for 5 minutes before serving.
- Just before serving, scatter the lemon zest over the top if you'd like a bright, citrusy finish, and sprinkle with grated Parmesan cheese if desired.
- Serve hot.
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Ready when: Dish has rested and is ready to serve

Good to know

Tips

To remove sand from clams before cooking, soak them in cold salted water for 15–20 minutes. They'll expel sand from their shells. Drain and scrub under running water before steaming.
If you don't have a large skillet with a lid, use a Dutch oven or cover the skillet tightly with aluminum foil when steaming the clams.
For a gluten-free version, use gluten-free panko breadcrumbs and ensure your pasta is gluten-free.
Littleneck clams are firm and meaty, typically 1.5–2 inches across. They're ideal for this dish because they hold up well to baking without becoming rubbery.

Make ahead

You can clean the clams and chop the garlic and parsley up to 4 hours ahead; store them covered in the refrigerator. The pasta and clams can be cooked and strained up to 4 hours ahead, but bake the assembled dish no more than 30 minutes before serving so the breadcrumb topping stays crispy.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 2 days. The breadcrumb topping will soften, but the pasta reheats well. Warm gently in a 325°F (160°C) oven, covered with foil, for about 15 minutes. Do not freeze; the texture of the clams and breadcrumbs will suffer significantly.

Substitutions

Littleneck clams → Manila clams or other small hard-shell clams. Manila clams are smaller and open faster (about 5–7 minutes instead of 8–10). Use the same weight. Littleneck clams are meatier; avoid tiny baby clams or very large ones.
Dry white wine (such as Pinot Grigio or Sauvignon Blanc) → Pale dry sherry or dry vermouth. Both add similar acidity and subtle complexity. Use the same volume (1 cup / 240 ml).
Panko breadcrumbs → Regular breadcrumbs or crushed Italian seasoned crackers. Panko creates the crispiest topping. Regular breadcrumbs and crackers work well but brown faster, so add them 2 minutes earlier and watch carefully.
Fresh Italian parsley → Fresh basil or fresh dill. Basil brings an Italian herbaceous note; dill adds a lighter, brighter flavor. Either complements clams beautifully. Use the same amount.