Clam Linguine Recipe
A flavourful combination of salty clams and creamy pistachio pesto, all tossed together with hearty linguine and topped with subtle, sweet grated carrot.
medium
00:40
4
METHOD
Step 1.
To make the pistachio pesto, blend the pistachios, half the garlic, basil leaves, grated Parmesan, salt and olive oil in a food processor until smooth. Set aside.Step 2.
Finely grate the carrot and set aside.Step 3.
Heat a large pot of salted water until boiling, then add the spaghetti and cook until al dente.Step 4.
While the spaghetti cooks, melt the butter in a large saucepan over medium heat. Finely mince the remaining garlic and cook until fragrant, then add the clams and cook until they open.Step 5.
Remove the clams from the heat and discard any that didn't open. Set the cooked clams aside.Step 6.
Drain the pasta and return it to the pot. Toss with the pistachio pesto, then gently fold in the cooked clams.Step 7.
Serve the spaghetti topped with the grated carrot and additional Parmesan cheese if desired.
INGREDIENTS
100 gPistachios, peeled
2 Garlic cloves, peeled
200 gFresh basil leaves
50 gParmesan cheese, grated
1 tspFine sea salt
60 mlExtra virgin olive oil
1 Large carrot
200 gLinguine
50 gUnsalted butter
500 gClams, washed
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