Pasta with clams, pumpkin, and mushrooms

Name: Pasta with clams, pumpkin, and mushrooms
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 4
Ingredients: Ditalini 3 ¼ cups; Fresh scallion to taste; Wild fennel 1 tuft; Clams 2.2 lbs; Garlic 2 cloves; Dry white wine 1 oz; Lemon juice 1 ½ tbsp; Delica pumpkin (already cleaned) 2.1 oz; Porcini mushrooms 5.3 oz; Oyster mushroom or oyster fungus (Pleurotus) 1.75 oz; Champignon mushrooms 1.1 oz; Extra virgin olive oil to taste; Fine salt to taste

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Difficulty: Easy
Prep time: 40 min
Cook time: 35 min
Serving: 4
Cost: Average
Note + soaking time for the clams (at least 30 min.)

PRESENTATION

Recipe by
Cesare Battisti

Pasta with clams gets a super cool upgrade in Campania. Really, it's awesome. People there love to shake things up by adding pumpkin and mushrooms for this unique twist. And you know what? You’ll see this kind of pasta with clams popping up everywhere in the fall. Why? Because pumpkin is all over the place and markets are just loaded with wild mushrooms.

Ditalini is the go-to pasta here. It soaks up all that moist, briny flavor when cooked right in the clam water. So good. Every bite pretty much bursts with that classic seafood taste. It's not just the clams making this dish sing—adding tender pumpkin gives it a mild sweetness, while earthy mushrooms keep things grounded. Really, really tasty. Wild fennel and fresh spring onion? They bring those bright, crispy touches that remind you of the Italian coast.

Here's the thing: this twist on spaghetti alle vongole keeps the soul of Italian seafood pasta recipes but opens new doors for autumn vibes. Mixing pumpkin pasta and mushroom pasta with shellfish in one pot—it is where innovation meets tradition, no question. And in Campania, folks love trying different variations. Maybe swap in other small pasta shapes or add extra veggies. The main thing, though, is always that deep, creamy taste from the mix of seafood and seasonal produce.

And listen, no need to overthink this dish. Really. The flavors just come together on their own. Works great for a family dinner or a special weekend meal. The golden color from the pumpkin looks amazing next to the little clams and bits of mushroom. Seriously good. It's one of those autumn pasta recipes that feel as good as they taste.

Plus, with so many ways to play around—wild fennel for an herbal edge, or more spring onion for tangy freshness—this dish is a celebration of what’s in season and what makes Italian coastal food so much fun. Anyone looking for easy pasta recipes that don’t skimp on flavor will love this creative Campania classic. For real.

INGREDIENTS

Ditalini 3 ¼ cups (320 g)

Fresh scallion to taste

Wild fennel 1 tuft

For the clams: Clams 2.2 lbs (1 kg); Garlic 2 cloves; Dry white wine 1 oz (30 g); Lemon juice 1 ½ tbsp (25 g)

For the pumpkin and mushrooms: Delica pumpkin 2.1 oz (60 g) - (already cleaned); Porcini mushrooms 5.3 oz (150 g); Oyster mushroom or oyster fungus (Pleurotus) 1.75 oz (50 g); Champignon mushrooms 1.1 oz (30 g); Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Pasta with clams, pumpkin, and mushrooms

To prepare the pasta with clams, pumpkin, and mushrooms, first rinse and purge the clams by soaking them in salted cold water for at least 30 minutes 1. Meanwhile, clean the pumpkin by removing the peel 2 and the seeds and inner filaments, then cut 120 g (about 4 oz) of pulp into cubes 3.

Clean the mushrooms as well: slice the porcini first 4 and then dice them to the same size as the pumpkin. Also, cut the champignons 5 and pleurotus into chunks 6.

In a pan, heat some olive oil, then add the pumpkin 7 and sauté over high heat for about 10 minutes. Add the mushrooms 8 and continue to sauté for another 5-7 minutes, stirring often, until the vegetables are cooked but still crunchy.

Turn off the heat, season with salt 10 and pepper, and set aside. After the clams have soaked, flavor some olive oil in a large pan with 2 crushed garlic cloves 11, then add the clams 12.

Keep the heat high and first deglaze with white wine 13 and then with lemon juice 14. Cover with a lid 15 and wait for them to open.

When the clams have opened 16, turn off the heat and separate the mollusks from the shells, keeping some whole for plating 17. Strain the cooking liquid into a pot and add about 100 g (3.5 oz) of water 18.

Bring to a boil and cook the ditalini by absorption 19. When the pasta is al dente and has absorbed almost all the liquid, turn off the heat and add both the shelled clams 20 and the pumpkin and mushroom mix 21.

Flavor with chopped wild fennel 22, keeping some sprigs aside for plating, and mix well 23. Finally, toss with a drizzle of olive oil 34.

Plate and finish with some sprigs of wild fennel 25, sliced green onion 26, and the whole clams set aside. Your pasta with clams, pumpkin, and mushrooms is ready to be served 27!

Storage

It's recommended to consume the pasta with clams, pumpkin, and mushrooms immediately. If necessary, it can be stored in the refrigerator for up to 2 days.