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5 from 1 vote

Pesto Linguini with Clams

Home chef Melinda Marvick shares her recipe for linguini with fresh Northwest clams, pesto, and pine nuts!
Course: Entrée
Cuisine: Italian
Servings: 4
Author: Chef Mo - Melinda Marvick

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.