Linguini Alle Vongole Con Pesto* Recipe
manila clams / tinned cockles / pine nut pesto / parmigiano reggiano / grilled francese
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Clams
Rinse the manila clams under cold water to remove any sand. Soak them in a bowl of salted water for about 30 minutes to help purge any remaining sand.
- 2
Cook the Linguini
In a large pot, bring salted water to a boil. Add the linguini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 3
Sauté the Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 4
Add Clams and Cockles
Add the rinsed clams and tinned cockles to the skillet. Pour in 1/2 cup of water, cover, and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
- 5
Combine Ingredients
Add the cooked linguini to the skillet along with the pine nut pesto. Toss to combine, adding reserved pasta water as needed to create a silky sauce.
- 6
Garnish and Serve
Season with salt and black pepper to taste. Remove from heat and stir in freshly chopped parsley. Serve with grated Parmigiano Reggiano on top and alongside grilled Francese slices.
