Clams & Linguine with Pistachio Pesto
Clams & Linguine with Pistachio Pesto. Clams and pasta is our favorite dish of summer. It’s our go to and since we make it so often we always are looking for ways to change it up. This pistachio pesto pairs perfectly with our favorite clam daddy’s little neck clams. Top with fresh basil and lots of red pepper flakes for the very best summer pasta !!
As you guys probably already know by now, clams and pasta is the summer Saturday dinner of choice. Yes…we are addicted and make it every weekend. But that’s why we get creative with it. And this pistachio pesto is the perfect way to change up our classic.
As summer is coming to an end, we have to have alllll the clams and pasta before its over. This weekend we made this delicious version using a pistachio pesto. It’s a simple pesto recipe filled with pistachios, basil, parmesan, lemon zest, and olive oil. The flavors of the pistachio are so perfect with the clams.
We cook the clams our typically way. Oil, garlic, parsley, white wine, red pepper flakes. Then the clam sauce and the pesto get mixed with the pasta. Make sure you save some pasta water so the pesto gets perfectly creamy and delicious.
This one was so good you guys seriously need to try it. Only one more Saturday clams and pasta left this summer. I cannot believe how quick it went. But stay tuned for what we make next weekend ;)))
Ingredients
4 ounces pistachios
1 tablespoon parmesan cheese
1 cup basil leaves
zest of 1 lemon
salt and pepper
1 cup olive oil; divided
2 cloves garlic; chopped
1/2 cup chopped parsley
1 teaspoon red pepper flakes
1 cup white wine
50 - 75 littleneck clams
1 1/2 pounds linguine
Directions
Make the pesto. In the bowl of a food processor, add the pistachios, parmesan, basil, lemon zest, salt, pepper, and 1/2 cup of olive oil. Process until smooth. Transfer to a bowl and set aside.
In a large skillet, heat the remaining 1/2 cup of olive oil. Add the garlic, parsley, and red pepper flakes. When the garlic sizzles add the wine and reduce for 5 - 7 minutes. Add the clams and cover. Cook until the clams have opened.
Cook the pasta until very al dente. Drain, reserving 1 cup of cooking water. Add the pasta back to the pot and add the pesto. Continue cooking the pasta, adding pasta water as needed until it becomes creamy. Add the clams and their sauce to the pot with the pasta. Toss to combine.
