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One-Pot Saffron Penne Pasta with Shrimp & Cockles

Course Main Course
Cuisine Spanish
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil
  • 12 raw shrimp peeled and deveined
  • 3 cloves garlic
  • 1/2 onion
  • 15 oz can diced tomatoes
  • 1/4 cup white wine
  • 2 cups water
  • 1/2 tsp saffron threads
  • 8 oz penne pasta
  • 1 lbs fresh cockles or clams
  • pinch sea salt
  • pinch black pepper
  • handful fresh chives


  1. Finely mince 3 cloves of garlic, finely dice 1/2 onion, pat down 12 jumbo shrimp that have been peeled and deveined (I bought mine frozen and thawed them out) with paper towels, then season them with sea salt and freshly cracked black pepper, rinse 1 pound of fresh cockles or clams under cold running water, scrub them clean if they´re not already cleaned

  2. Heat a saute pan with a medium-high heat and add 2 tbsp of extra virgin olive oil, 2 minutes later add the shrimps seasoned side down and cook for 1 minute per side, then transfer the shrimps to a bowl and cover with foil paper to keep them warm

  3. Using the same pan with the same heat add the diced onions and minced garlic and mix around with the oil, 2 minutes later add a 15 oz can of diced tomatoes, season with sea salt, freshly cracked black pepper and a pinch of white sugar, mix it all together until well combined, then add a 1/4 cup of white wine and cook for 2 more minutes, then add 2 cups of water, pinch in 1/2 tsp of saffron threads and a pinch of sea salt, give it a quick mix and bring to a boil

  4. Once the water comes to a boil add 2 1/2 cups of penne pasta into the pan and give it a gently mix, you can stir this occasionally, after 8 minutes add the shrimps back into the pan, the cockles (or clams), place a lid on the pan and lower the fire to a low-medium heat, after 4 to 5 minutes everything should be perfectly cooked, remove the lid and serve directly from the pan, garnish with freshly chopped chives, enjoy!

Recipe Notes

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