Spaghetti with Pistachio Pesto and Clams
Creamy pistachio pesto meets briny clams in this Sicilian-inspired pasta. Blanched pistachios are ground with Parmigiano, basil, and olive oil into a vibrant sauce that coats al dente spaghetti, finished with clams in their shells for visual appeal and briny depth.
Ingredients
- 11 oz spaghetti
- 2 ¼ lb clams, wholemussels1:1shellfish
mussels cook faster, reduce time to 3 minutes
- 1 clove garlic, minced
- salt, to taste
- pepper, to taste
- extra virgin olive oil, for cooking
- 3 ½ oz shelled pistachios
- 1 ¼ oz Parmigiano-Reggiano, gratedPecorino Romano1:1cheeseeggs-free
stronger, saltier alternative
- 5 leaves basil, fresh
- 4 ½ tbsp extra virgin olive oil
Instructions
- 1
Soak clams in salted water for 1 hour
- 2
Blanch pistachios briefly, then chop and combine with Parmigiano, basil, salt, pepper, and olive oil
- 3
Blend pistachio mixture until creamy
- 4
In a skillet, toast garlic in oil, add drained clams, cover, and cook until all shells open, about 5 minutes
- 5
Reserve clam liquid, remove clams from shells (keep about 2/3 of shells for garnish)
- 6
Cook pasta to al dente, drain well
- 7
Remove garlic from skillet, return shelled clams and reserved liquid
- 8
Add pasta to skillet with clams
- 9
Stir in pistachio pesto and mix thoroughly
- 10
Taste and adjust seasoning with salt and pepper
- 11
Plate and garnish with reserved clams in shells, serve immediately
Tips
Blanch pistachios only briefly to preserve delicate flavor and bright color
Drain clams thoroughly after soaking to remove sand and grit
Reserve clam liquid before removing shells to maintain brininess in sauce
Cook pasta just al dente as it will continue to absorb moisture from clam liquid
Remove garlic before adding pasta to prevent burning and overpowering pistachio pesto
Good to Know
Pistachio pesto keeps refrigerated up to 3 days in airtight container. Do not store with cooked pasta.
Prepare pistachio pesto up to 1 day ahead. Soak clams 1 hour before cooking. Do not cook pasta or clams ahead.
Serve immediately after combining pasta with sauce. Clams in shells lose appeal if held.
Common Mistakes
Do not skip initial clam soak to avoid sandy residue in finished dish
Do not over-blend pesto to avoid gluey, pasty texture
Do not hold cooked pasta in residual heat to avoid overcooking
Do not discard clam liquid to avoid bland, one-dimensional sauce
Substitutions
mussels cook faster, reduce time to 3 minutes