How to cook spaghetti with clams and Genoese pesto, a refined but easy recipe for a first course of fish to be prepared in about 45 minutes, including cooking pasta.
Ingredients for 4 people
- 400 g of spaghetti
- 400 g of shelled clams
- 30 g of pine nuts
- 2 bunches of basil
- 1 clove of garlic
- 5 tablespoons of olive oil
- 1 tablespoon lemon juice
- salt
- freshly ground pepper
Time of realization
About 45 minutes
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Preparation
1) Start by washing the basil, then dry it, recover the leaves and chop them.
2) Peel the garlic and finely chop it together with the pine nuts, then transfer everything to a small bowl and mix together with three tablespoons of olive oil, salt and pepper.
3) At this point, cook the pasta in a saucepan, respecting the times indicated on the package, then drain and drain it for a short time, before pouring it into a large, previously heated salad bowl.
4) After washing the clams, drain them and throw away the ones that are already open.
5) In a large pan, heat the remaining oil and lemon juice, then cook the clams for a few seconds, covering with a lid, waiting for them to open.
6) At this point, after removing all the clams that have remained closed, season the spaghetti by adding the pesto.
