Are you craving a pasta recipe with wedge clams that is simple and full of nuances? In this proposal, we combine cherry tomatoes with an arugula and pistachio pesto to achieve a creamy and surprisingly quick-to-prepare dish. Furthermore, using wedge clams is more economical than resorting to more expensive seafood, such as large clams. Although they are small, wedge clams offer an intense flavor that is enhanced even more by the freshness of the arugula and the aroma of the pistachios.
If you are wondering how to distinguish wedge clams from clams, look at their size and the shape of the shell. Wedge clams are usually smaller, with thinner shells and a light gray tone. In contrast, large clams have somewhat thicker and veined shells.
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Main ingredients for the pasta with wedge clams
For 2 people
Preparation time: 30 min (to purge the wedge clams)
Cooking time: 15 min (approx.)
- 160 g long pasta (linguine, spaghetti, etc.)
- 400 g wedge clams
- 10 cherry tomatoes
- 40 g arugula
- 30 g unsalted peeled pistachios
- 1 garlic clove
- 40 ml extra virgin olive oil
- 50 ml dry white wine
- Zest of half a lime
- Cayenne (optional)
- Salt
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare the pasta with wedge clams, cherry tomatoes, and arugula pesto
1. Get the wedge clams ready and open them with care
First, submerge the wedge clams in salted water for at least half an hour so they release any impurities. Afterward, put a splash of olive oil, a few parsley stems, and a sliced garlic clove in a pan. Sauté everything for a few seconds so they release their aroma. Immediately add the wedge clams and a little bit of white wine, cover the pan, and let them open over medium heat. As soon as you see the shells open, remove them to prevent them from hardening. Carefully strain the resulting juice to remove any possible traces of sand or particles.
2. Prepare the arugula and pistachio pesto
Meanwhile, put the arugula, pistachios, and a splash of olive oil in the bowl of your food processor or mortar. It is better to do it in short bursts so as not to over-process it. The idea is to have small pieces of pistachio and for the arugula not to turn into a completely smooth cream. This way, you get a pesto with its own texture and, furthermore, you leave the salt to adjust at the end, when you taste the pasta along with the rest of the ingredients.
3. Cook the pasta and give the cherry tomatoes a fresh touch
Bring water with moderate salt to a boil for the pasta, remembering that both the wedge clams and the pistachios already provide plenty of flavor. Choose long pasta (spaghetti or linguine work wonderfully with seafood), and cook it until al dente. In another pan, quickly sauté one or two garlic cloves with olive oil and add the halved cherry tomatoes, a pinch of salt, and, if you like it spicy, a little cayenne. Just one or two minutes so the tomatoes retain their freshness and that vivid color.
4. Combine everything and finish with the pesto
Once the pasta is al dente, drain it and transfer it to the pan where you have the tomatoes. Add the wedge clams with the juice you strained earlier and, if you see it is too dry, take the opportunity to pour in a small splash of the pasta cooking water. Mix everything over low heat for just 15 or 20 seconds, and turn off the heat. At that moment, incorporate the arugula and pistachio pesto and stir vigorously, but without overheating it, to maintain all its flavor and color. To give it a final touch, grate a little lime over the top and garnish with a few fresh arugula leaves and a drizzle of oil.
Tips and advice for a delicious result
Measure the salt well
Remember that wedge clams and pistachios provide a characteristic flavor. It is preferable to taste at the end and, if necessary, adjust with a pinch more salt, rather than overdoing it from the beginning.
Watch the cooking point
Neither the pasta nor the wedge clams should be overcooked. The pasta, always al dente; the wedge clams, as soon as they open, remove them. This way you avoid them becoming tough or rubbery.
Pesto with texture
There is no need for extreme blending: leaving small pieces of pistachio and little arugula leaves provides a very pleasant rustic and crunchy touch. Furthermore, you will maintain a more vivid and fresh flavor.
Frequently Asked Questions
Can I use clams instead of wedge clams?
Yes, although they are usually more expensive, they provide a more delicate flavor and are less laborious to clean.
Why pistachios and not pine nuts for the pesto?
Pine nuts are great, but they are usually more expensive. Pistachios provide a distinctive touch and are more affordable.
What if the pasta is dry when plating?
It is enough to add a few tablespoons of cooking water and stir before serving to recover the juiciness.
Could I substitute the arugula for another green leaf?
Yes, baby spinach can work, although the flavor will be less intense. You could also use lamb’s lettuce.
Do you recommend adding grated cheese?
It is not usual with seafood, but if you love cheese and don’t mind mixing flavors, go ahead. The important thing is to enjoy.
Related recipes you will love
- Pasta with broccoli and anchovies: another way to combine pasta with an alternative pesto.
- Spaghetti alle vongole: if you want to bet on clams and an Italian seafood classic.
Enjoy your pasta with wedge clams, cherry tomatoes, and arugula pesto!
Do you want to try a different way of cooking pasta with marine touches? This recipe proves that, with simple ingredients and a little ingenuity, we can create a balanced dish, full of contrast and, above all, delicious. Are you up for giving it a try?
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The card
Pasta with wedge clams, cherry tomatoes, and pesto
A simple recipe that combines wedge clams with a arugula and pistachio pesto, fresh cherry tomatoes, and a touch of lime. Perfect for getting a taste of the sea without spending too much.
Ingredients
- 160 g long pasta linguine, spaghetti, etc
- 400 g wedge clams
- 10 cherry tomatoes
- 40 g arugula
- 30 g unsalted shelled pistachios
- 1 garlic clove
- 40 ml extra virgin olive oil
- 50 ml dry white wine
- Zest of half a lime
- Cayenne pepper optional
- Salt
Instructions
- Purge the wedge clams in salted water for 30 minutes to remove any grit.
- Sauté a sliced garlic clove and a few sprigs of parsley in oil. Add the wedge clams and a splash of white wine; cover and let them open over medium heat. Remove once they open and strain the liquid.
- Prepare the pesto by blending the arugula and pistachios with a little oil, without overdoing it so it retains some texture.
- Cook the pasta in moderately salted water until al dente.
- Brown another garlic clove if you like, and briefly sauté the cherry tomatoes with a pinch of cayenne and salt.
- Drain the pasta and transfer it to the pan with the tomatoes; add the wedge clams with their strained liquid. If it lacks moisture, add a little of the cooking water.
- Remove from heat, stir in the pesto, and mix quickly so it doesn’t get too hot.
- Serve with lime zest and a drizzle of oil. Adjust salt if necessary.
Notes
You can substitute the wedge clams with clams or cockles, although they tend to be more expensive. Adjust the salt at the end, since the wedge clams and pistachios provide a lot of flavor.
Video
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