A tasty, simple and quick to prepare first course that will save your Sunday dinner or lunch with your mother-in-law. 

Spaghetti with pistachio pesto and clams is a delightful and unique dish that combines the rich, nutty flavor of pistachios with the briny taste of clams. The pistachio pesto adds a rich, nutty flavor that complements the sweetness of the clams, creating a delicious and harmonious flavor profile. The sauce provides a creamy and slightly chunky texture, which pairs beautifully with the tender clams and al dente spaghetti.

Spaghetti with Pistachio Pesto and Clams

Course Seafood
Cuisine Italian
Servings 2


  • 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.
  • Serve.
Keyword traditional italian seafood
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