Yield: Serves 4 – 6 Prep Time: 15 mins Cook Time: 15 mins
For The Pesto:
1 Cup Fresh Parsley Leaves
1/4 Cup Unsalted, Shelled Pistachios
4 Tablespoons Olive Oil
Salt & Pepper To Taste
1 Large Garlic Clove, Peeled
For The Pasta:
1 Pound Long Pasta Of Choice (See Notes Above)
2 Tablespoons Olive Oil
2 Medium Cloves Garlic, Thinly Sliced
1/4 Cup Dry White Wine
1 1/2 Pounds Fresh Small Clams, Scrubbed
2 Cups Halved Ripe Cherry Tomatoes
1/2 Teaspoon Red Chili Flakes
Combine the pesto ingredients in a food processor and pulse until coarsely chopped, then set aside.
Put a large pot of lightly salted water on to boil.
In a large, heavy saucepan, heat the oil over medium-high heat until lightly smoking.
Add garlic and cook, stirring until fragrant, 30 seconds to 1 minute.
Add the wine and bring to a boil.
Add the clams and mussels, cover, and cook, shaking the pan often until they open.
Transfer the shells to a bowl; once cool, remove the meat from the shells, leaving about a quarter of clams in their shells to garnish the bowls for serving.
Set the clams aside until needed.
Once boiling, cook the pasta according to the package instructions until it is “al dente.”
While the pasta is cooking, add the tomatoes and chili flakes to the clam pot and cook over medium high heat, stirring often until the tomatoes just begin to break down and the juices reduce by half, 2 to 3 minutes.
Return the clams to the pot and keep warm.
Drain the pasta, then return it to the pot.
Add the clams, tomatoes, and pesto sauce, and toss well.
Cook for a minute or two over high heat, stirring constantly until it is piping hot.
Serve immediately in individual bowls, with the clams still in their shells on top as a garnish.