A fresh and tasty first course, this reinterpretation of the famous pasta with clams goes very well alongside the flavor of pistachios. If you want to add a further note of freshness and acidity, you can also add some orange zest to this Spaghetti with pistachios and clams. A simple and very summery recipe, to be enjoyed with a nice glass of white wine next to it and which includes typical Sicilian ingredients. Obviously, you can choose any type of pasta you like, but our favorites are the classic spaghetti number 3: the pasta must be very, very al dente. Be careful about using salt in the pasta water, because the clams are already tasty and you risk to have the final result too salty!
Spaghetti with Pistachios and Clams
Course: PastaDifficulty: Easy4
servingsIngredients
Clams 1kg
Spaghetti 500gr
EVO Oil
Peperoncino 1
Garlic clove 1
Pistachios 60gr
Orange zest optional
Directions
- Place the clams in saltwater for a few hours to drain, and then wash them well to remove traces of sand.
- Put plenty of oil, a chilli pepper cut in half, and a clove of garlic lightly crushed in a large pan that will hold the noodles; cover with a lid and let the clams open. When they open, turn off the heat without allowing the cooking sauce to evaporate completely, which is used to season the spaghetti, and peel about half of the clams.
- Meanwhile, bring the water for the pasta to a boil and cook until al dente. Grind the pistachios intermittently in a blender so they don’t heat up too much, and spoon them into a small bowl to have on hand while you make the dressing.
- Drain the pasta, add it to the large skillet and place over high heat, mix well, and begin sprinkling the pistachios on top, stirring constantly, leaving a few for decoration.
- Serve quickly, folding in the chopped pistachios with a spoon. You can also add some fresh orange zest for an extra layer of flavor!
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