Pesto Linguini with Clams
Home chef Melinda Marvick shares her recipe for linguini with fresh Northwest clams, pesto, and pine nuts!
Servings: 4
Ingredients
- 1 (9 oz.) pkg. Buitoni linguini refrigerated pasta
- 1 T. olive oil
- 1 T. butter
- 1 lg. clove garlic minced
- 1/2 c. chardonnay
- 12 oz. fresh chopped clams or canned
- 1 tsp. Italian seasoning
- freshly ground black pepper to taste
- 1/2 c. pesto sauce
- 1/4 c. toasted pine nuts
Instructions
- Cook pasta (al dente) according to the package directions.
- Meanwhile, in a large skillet over medium heat, sauté the garlic in olive oil and butter for about 1-2 minutes.
- Add the Chardonnay, chopped clams, Italian seasoning, and pepper to taste, simmer for 2-3 minutes.
- Add pesto, toasted pine nuts, and pasta, toss to coat. Cook until heated through.
- Serve in bowls garnished with more pine nuts and Parmesan cheese, if desired.
I had pesto to use and found this recipe. Using refrigerated pasta made it taste nice and fresh. We made it tonight and it was great! I didn’t change a thing. There was nothing left to wrap up for left overs.
Thanks Jenny! Melinda is an AWESOME cook and good friend of mine. I’ll let her know how much you liked her recipe! 🙂
Just a quick question. This sounds great! If you’re using canned clams, should you include the juice in the recipe? or drain them?? Thanks!
Hi Leslie, Personally, I would reserve the clam juice and add to the sauce if you think it’s too thick or want more flavor! ~ Dusty
Thanks loads!
I am trying this tonight! My spouse went to see “Book Club “ with her book club buddies, and have dinner. I thought of mixing pesto with some clams, googled it and found the recipe. So I’m not out of my mind! I will save her a taste…
Thanks!
Hi Bob,
Oh, I can’t wait to see that movie, it looks really funny! So glad you found our recipe, let me know if she likes it! ~ Dusty
Love clam sauce and pesto. Never thought to put them together. Every nice. Did not change a thing.