Recipe Pasta with pistachio pesto and clams of of 12-05-2019
There pasta with pistachio pesto and clams it's a delicious first course I've tried recently. It is a variant of the traditional spaghetti with Neapolitan clams, perhaps my favorite after the one with the addition of taralli. Yes, because this dish is delicate and tasty at the same time and the typical sea flavor is slightly but masterfully dampened by the enveloping taste of pistachio pesto. The result? A first course that refers to the still distant summer but, as far as I'm concerned, perfect in any season!
How to make pasta with pistachio and clam pesto
First, leave the clams to soak for 1 hour in salted water.
Then prepare the pistachio pesto.
Blanch the pistachios briefly and chop them, then also add Parmesan, basil, salt, pepper and oil and blend until creamy.
In a pan, brown the garlic with a little oil, then add the clams after having drained them well, cover with a lid and cook until they are all open: about 5 minutes will be enough.
Drain the clams, keeping the sauce aside and peel 2/3 of the clams.
Cook the pasta and drain it al dente, add it to the pan where you have removed the garlic and put the shelled clams and the sauce aside.
Add the pistachio pesto and mix, then season with salt and pepper if necessary.
Finally, serve, garnish with the clams in the shell that you had preserved and serve your pasta with pistachio and clam pesto.