A tasty, simple and quick to prepare first course that will save your Sunday dinner or lunch with your mother-in-law.
- 1/4 cup of Parmigiano Reggiano cheese
- 3/4 cup of pistachios
- 7 basil leaves
- salt to taste
- 1 tsp of pepper
- lemon to taste
- extra virgin olive oil to taste
- 1 clove of garlic
- 4 cups of clams
- 1/4 cup of white wine
- 1 cup of spaghetti or bucatini pasta
Place shelled pistachios, grated Parmesan cheese, basil leaves, a pinch of salt, pepper, lemon zest and evo oil in the bowl of an immersion blender; blend until the pesto is smooth.
In a large frying pan pour the evo oil, add a clove of garlic and brown it.
Then add the previously purged clams, white wine and cook with the lid on for 4-5 minutes, until they have all opened; then remove the garlic with the help of a kitchen pizza or fork.
Pour the clams into a sieve or colander placed over a bowl to catch the cooking juices they have released while cooking.
Place the cooked al dente spaghetti in a large skillet, add the freshly strained clam sauce, the pistachio pesto prepared earlier, and a ladleful of the cooking water, and stir to combine all the ingredients.
Then add the clams as well and stir again to season.
Italian Meat & Fish Recipes Italian Pasta Recipes
SPAGHETTI WITH PISTACHIO PESTO AND CLAMSPosted on September 26, 2022
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