- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound spaghetti
- 3 pounds clams
- 1/4 cup olive oil
- 2 cloves of garlic
- 1 cup pesto sauce
- For the Pesto:
- 2–3 cups basil leaves
- 1/2 cup extra virgin olive oil
- 6 tablespoons Parmigiano-Reggiano, grated
- 2 tablespoons Percorino, grated
- 2 cloves garlic
- 1 tablespoon pine nuts
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- Prepare the Pesto:
- Gently wash the basil in cold water and pat dry with a towel. Crush a clove of garlic in a mortar (or food processor) and add some basil, and then a sprinkle of salt. Repeat this process until all the basil and garlic are added. Add the pine nuts and gently crush them into the mixture. Next, add the cheese. When the cheese is mixed in, slowly drizzle in the olive oil and mix together. At this point, the pesto is ready to use.
- Prepare the Clams:
- Remove any clams that are broken, or which do not close immediately if tapped. Soak the clams in a large bowl of cool water for at least 20 minutes in order to purge any remaining sand.
- (Note: Purging freshly caught clams should be done in sea water for at least 12 hours. For supermarket bought clams, 20 minutes should suffice)
- Cook the Clams:
- In a large skillet over medium heat, saute the garlic in olive oil until golden. Remove the garlic with a slotted spoon. Add the clams and cover. Cook for about 3-5 minutes or until the shells open (discarding any clam with a shell that does not open).
Spaghetti alle Vongole e Pesto è tutto. It's everything. Apparently (according to the New York Times), the word "everything" is the new everything. It's the new catch-all for perfection. Trite, maybe, but in this case, this dish really is everything.
A creature of habit, I love summer Sundays with my spaghetti al pesto. But I'm often torn between pesto and a good spaghetti alle vongole. A recent trip to Liguria, home of pesto al basilico, and with a coast of fresh seafood, showed me that I could have my cake and eat it too.
1 + 1 = 3. Everything.