The pasta with clams and pistachio pesto is a first course with a unique and irresistible flavor. This recipe is easy and quick to prepare! The clams are cooked in a pan with garlic, oil and parsley; separately a pistachio pesto is made with oil, basil and grated pecorino. If you don’t like cheese with seafood first courses, you can omit the pecorino when making the pesto. I was very enthusiastic about this dish — once you’ve tasted it you’ll make it often!
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First courses with clams
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 7 oz pasta
- 7 oz clams
- 1.5 oz pistachios
- 2 tbsp grated pecorino cheese (optional)
- 3 leaves basil
- 1 small bunch parsley
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Preparation
To make the pasta with clams and pistachio pesto, rinse the clams several times under running water to remove any sand.
Place the clams in a large pot with a drizzle of extra virgin olive oil, the garlic and the chopped parsley.
Cook them covered with a lid until the clams are completely open. If necessary, add a ladle of the cooking water.
Then remove the clams from their shells and turn off the heat.
In the blender bowl add the pistachios, the basil leaves and the pecorino. Pour a drizzle of extra virgin olive oil to help combine the ingredients, blend until you obtain a creamy and homogeneous mixture. Adjust the salt.
Cook the pasta in plenty of boiling salted water; once cooked (preferably al dente), drain it and add it to the pan with the clams.
Mix the pasta with the sauce. Remove the pan from the heat and fold in the pesto. Stir to combine the ingredients and, if necessary, add some cooking water. Serve and enjoy!
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