Some will fall in love with it from the first bite, while others won't even try it because they think pairing clams with pistachio pesto is the wrong thing to do. With over 2 million views on Instagram and Facebook, I can tell you I've received thousands of positive messages and compliments. So, let's dispel the myth: get your hands dirty and prepare this amazing reimagined dish!
Ingredients for 4 people- 450 g of Armando braided pasta
- 1 kg of clams
- 1 jar of pistachio pesto
- 60 ml of extra virgin olive oil
- 1 clove of garlic
- Salt to taste
Let the clams "purge" in salted water for at least 3 hours. After this time, rinse them under running water and then shake them in the sink. This step is crucial because it will allow you to easily select the dead clams, as their shells will crack.
Brown the garlic in a pan with extra virgin olive oil. Then, remove the garlic, raise the heat, and add the clams. Immediately cover the pan with a lid; after about 30 seconds, the clams will begin to open.
Bring the water for the pasta to a boil. While you're waiting, remove 90% of the shells and place the clams in a small dish. Turn off the heat and combine the clam water with the pistachio pesto, stirring until dissolved.
Drain the Armando Pasta braid and stir for 30 seconds in the saucepan with the pistachio pesto. After 30 seconds, add the clams and a ladle of water and stir for 15 seconds. Plate up and enjoy this EXPLOSIVE first course!
