Pasta vongole e pistacchi

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Pasta with Clams and Pistachios

Course: Primo

Cuisine: Italian

Keyword: pasta, seafood

Servings:

Calories: 118.5kcal

Purge your clams of any sediment by soaking them in well salted water for at least an hour (see Notes below for details).

While the pasta water is coming to a boil, in a saucier or wok, gently sauté the garlic cloves and the parsley stems in a generous amount of olive oil.
When the garlic is just beginning to turn color, raise the heat and add the clams and a splash of white wine. Cover and let the clams steam, shaking the pan from time to time.
After a minute or two, uncover the pan and check on the clams to see if they've opened. If they have, using a slotted spoon or skimmer, transfer the clams to a large bowl. Once the clams are cool enough to handle, shell most of the them, leaving some unshelled for garnish.
There should be ample clam juices in the pan. Strain them if you see any sediment. Otherwise, remove the garlic and parsley stems, and add the crema di pistacchio and give it a stir to dissolve. Then turn off the heat until the next step.

Once the pasta is almost but not quite al dente, transfer it to the pan with the clam and pistachio sauce. Simmer over gentle heat, mixing constantly, until the pasta is fully cooked and has absorbed most but not quite all of the sauce. Add back the shelled clams and minced parsley and give it all a good mix.
Transfer the dressed pasta to a serving dish. Garnish with the unshelled clams and sprinkle everything with the chopped pistachios and the rest of the minced parsley.
Serve immediately.