Pasta with Clams and Pistachio Pesto
This pasta with clams and pistachio pesto is a fresh twist on classic spaghetti alle vongole. Tender littleneck clams are tossed with homemade pistachio pesto, white wine, a splash of cream, and perfectly al dente spaghetti for a rich, yet fresh seafood pasta that's ready in about 30 minutes. If you're looking for a unique Italian pasta recipe that's simple enough for a weeknight but impressive enough for guests, this one is hard to beat!
Servings: 2
Calories: 994kcal
Ingredients
- ⅓ cup pistachios shelled and unsalted
- 1 garlic clove
- 2 cups fresh basil leaves packed
- ¼ cup extra virgin olive oil
- 1 ½ ounces Parmigiano Reggiano cheese finely grated (about ⅓ cup)
- ½ cup dry white wine
- 2 dozen littleneck clams scrubbed and purged
- 8 ounces spaghetti linguine or any long pasta
- 3 tablespoons heavy cream
- kosher salt as needed
Instructions
- Bring a large pot of water to a boil. Salt lightly or not at all if your clams are very salty (ours always are).
- Add the pistachios and garlic to the bowl of a food processor and pulse until finely chopped.⅓ cup pistachios, 1 garlic clove
- Add the basil, then blend and slowly drizzle in the olive oil with the motor running. Scrape down the sides as needed and continue blending until smooth.2 cups fresh basil leaves, ¼ cup extra virgin olive oil
- Transfer to a bowl and stir in the grated Parmigiano.1 ½ ounces Parmigiano Reggiano cheese
- Add the white wine to a large skillet with a lid over medium-high heat and bring up to a boil.½ cup dry white wine
- Add the clams, then cover and cook for 3-5 minutes, shaking the pan once or twice, until they start to open. Transfer the clams one by one to a bowl as soon as they pop open, then cover and continue cooking as needed. If any don’t open after 15 minutes, discard them.2 dozen littleneck clams
- Cook the spaghetti until just shy of al dente. Reserve 1-2 cups of the pasta cooking water before draining.8 ounces spaghetti
- Add the pistachio pesto and cream to the clam cooking liquid and mix until smooth, then reduce the heat to medium-low.3 tablespoons heavy cream
- Add the drained spaghetti and toss until evenly coated, adding a few splashes of pasta water at a time until the sauce becomes smooth, glossy, and lightly coats each strand of pasta.
- Return the clams to the pan and toss gently just until heated through and coated with sauce. Taste and add more salt if needed. Serve immediately.kosher salt
Notes
- Be careful salting your pasta water. If your clams are very salty, any additional salt can put this over the edge. Our clams in New Jersey are quite salty, so I never salt my pasta water for this dish.
- Make sure your clams are purged and scrubbed very clean. If you notice any grit or sand in your pan after cooking the clams, strain the liquid through a fine-mesh sieve lined with a coffee filter, paper towel or cheesecloth, then return it to the skillet.
- Remove the clams as soon as they open so they stay tender. Some may be stubborn and need extra time, so be patient.
- Don’t boil the pesto after adding it to the pan. Keep the heat low to medium-low, and add the pasta shortly after adding the cream and pesto. Boiling will cause it to turn brown and separate.
- For an extra bright green pesto, blanch the basil leaves for 30 seconds in the same boiling water you’ll use for pasta and then immediately transfer to ice water to cool. Press against a sieve to release excess moisture before processing in the pesto. This is especially helpful if your basil isn’t looking very fresh.
- Pop your clams in the freezer for 10 minutes right before adding them to the pan. Getting them extra cold right before steaming makes them open quicker and stay tender.
- Do not overdo it with the cream; it isn’t meant to be a cream sauce. It's only aiding the pesto and clam liquid to bind, emulsify and balance their salt levels.
Nutrition
Calories: 994kcal | Carbohydrates: 95g | Protein: 28g | Fat: 52g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Cholesterol: 40mg | Sodium: 360mg | Potassium: 621mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1819IU | Vitamin C: 6mg | Calcium: 364mg | Iron: 4mg
