The pasta with potatoes, pesto and clams is a hearty first course with a bold flavor. I made this pasta by cooking the clams in a pan and then sautéing them with extra-virgin olive oil and sun-dried tomatoes. I cooked the pasta together with the potatoes and finally tied the ingredients together with Genovese pesto (homemade by my mother). This recipe is simple to make and will bring an irresistible-tasting dish to the table!
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Recipes with potatoes
First courses with clams
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 6 oz Pasta
- 1 Large potato
- 4 tablespoons Genovese pesto
- 5 oz Clams
- 4 Sun-dried tomatoes
- to taste Extra-virgin olive oil
- to taste Salt
- 1 clove Garlic
Preparation
To prepare the Pasta with potatoes, pesto and clams, rinse the clams several times under running water to remove any sand. In a large pot over low heat, lightly brown the minced garlic with a drizzle of extra-virgin olive oil and, if you like, some chopped chili. Then add the clams, cover with a lid and cook until the clams have fully opened.
If necessary, add a ladle of the cooking water. Then discard any empty shells and remove the meat from the remaining clams. Sauté the shelled clams with the sun-dried tomatoes cut into pieces and a drizzle of extra-virgin olive oil.
Peel the potato and cut it into cubes. Then cook it in boiling salted water for about 5 minutes. After that, add the pasta to cook together with the potato. Continue cooking following the time indicated on the pasta package.
In a bowl, combine the shelled clams, the sun-dried tomatoes and the pesto. Once the pasta is cooked, pour it together with the potatoes into the bowl with the pesto.
Mix to season all the ingredients and, if necessary, add one tablespoon of the cooking water in case the pasta seems too dry. Serve and enjoy!
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