{"id":16552,"date":"2025-02-21T11:29:10","date_gmt":"2025-02-21T10:29:10","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/pasta-with-clams-cherry-tomatoes-and-arugula-pesto\/"},"modified":"2026-08-23T15:19:46","modified_gmt":"2026-08-23T13:19:46","slug":"pasta-with-clams-cherry-tomatoes-and-arugula-pesto","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-clams-cherry-tomatoes-and-arugula-pesto\/","title":{"rendered":"Pasta with clams, cherry tomatoes, and arugula pesto"},"content":{"rendered":"<p>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.<\/p>\n<p>If you are wondering how to distinguish <a href=\"https:\/\/es.wikipedia.org\/wiki\/Chamelea_gallina\">wedge clams<\/a> from <a href=\"https:\/\/es.wikipedia.org\/wiki\/Almeja\">clams<\/a>, 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.<\/p>\n<hr \/>\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<div class=\"videobox\">\nBelow you can watch the video with all the steps of the recipe to prepare <strong>pasta with wedge clams, cherry tomatoes, and arugula pesto<\/strong> in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8bd65adf976\" data-id=\"Af1f75_dcAc\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-Af1f75_dcAc-6a8bd65adf976\" data-vid=\"Af1f75_dcAc\"   data-src=\"https:\/\/www.youtube.com\/embed\/Af1f75_dcAc?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Pasta with clams, cherry tomatoes, and arugula pesto ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/Af1f75_dcAc\/hqdefault.jpg\"  alt=\"Pasta with clams, cherry tomatoes, and arugula pesto ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Pasta with clams, cherry tomatoes, and arugula pesto - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/Af1f75_dcAc\/hqdefault.jpg\",\"uploadDate\":\"2025-02-21T11:29:10+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/Af1f75_dcAc?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=Af1f75_dcAc\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script><\/div>\n<hr \/>\n<h3><strong>Main ingredients for the pasta with wedge clams<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p><strong>Preparation time:<\/strong> 30 min (to purge the wedge clams)<br \/>\n<strong>Cooking time:<\/strong> 15 min (approx.)<\/p>\n<ul>\n<li>160 g long pasta (linguine, spaghetti, etc.)<\/li>\n<li>400 g wedge clams<\/li>\n<li>10 cherry tomatoes<\/li>\n<li>40 g arugula<\/li>\n<li>30 g unsalted peeled pistachios<\/li>\n<li>1 garlic clove<\/li>\n<li>40 ml extra virgin olive oil<\/li>\n<li>50 ml dry white wine<\/li>\n<li>Zest of half a lime<\/li>\n<li>Cayenne (optional)<\/li>\n<li>Salt<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Pasta with clams, cherry tomatoes, and arugula pesto ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13544 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Pasta-con-chirlas-tomatitos-y-pesto-de-rucula-1-1.jpg\"  alt=\"Pasta with clams, cherry tomatoes, and arugula pesto ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Pasta-con-chirlas-tomatitos-y-pesto-de-rucula-1-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Pasta-con-chirlas-tomatitos-y-pesto-de-rucula-1-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Pasta-con-chirlas-tomatitos-y-pesto-de-rucula-1-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>How to prepare the pasta with wedge clams, cherry tomatoes, and arugula pesto<\/strong><\/h3>\n<h4><strong>1. Get the wedge clams ready and open them with care<\/strong><\/h4>\n<p>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. Saut\u00e9 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.<\/p>\n<h4><strong>2. Prepare the arugula and pistachio pesto<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>3. Cook the pasta and give the cherry tomatoes a fresh touch<\/strong><\/h4>\n<p>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 saut\u00e9 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.<\/p>\n<h4><strong>4. Combine everything and finish with the pesto<\/strong><\/h4>\n<p>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.<\/p>\n<hr \/>\n<h3><strong>Tips and advice for a delicious result<\/strong><\/h3>\n<h4><strong>Measure the salt well<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Watch the cooking point<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Pesto with texture<\/strong><\/h4>\n<p>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.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<p><!-- Inicio Secci\u00f3n FAQ --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use clams instead of wedge clams?<\/h4>\n<p style=\"font-size: 16px; margin-top: 5px;\">Yes, although they are usually more expensive, they provide a more delicate flavor and are less laborious to clean.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Why pistachios and not pine nuts for the pesto?<\/h4>\n<p style=\"font-size: 16px; margin-top: 5px;\">Pine nuts are great, but they are usually more expensive. Pistachios provide a distinctive touch and are more affordable.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What if the pasta is dry when plating?<\/h4>\n<p style=\"font-size: 16px; margin-top: 5px;\">It is enough to add a few tablespoons of cooking water and stir before serving to recover the juiciness.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Could I substitute the arugula for another green leaf?<\/h4>\n<p style=\"font-size: 16px; margin-top: 5px;\">Yes, baby spinach can work, although the flavor will be less intense. You could also use lamb&#8217;s lettuce.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>Do you recommend adding grated cheese?<\/h4>\n<p style=\"font-size: 16px; margin-top: 5px;\">It is not usual with seafood, but if you love cheese and don&#8217;t mind mixing flavors, go ahead. The important thing is to enjoy.<\/p>\n<\/div>\n<\/div>\n<p><!-- Fin Secci\u00f3n FAQ --> <!-- Inicio Markup JSON-LD para FAQPage --> <script type=\"application\/ld+json\"> { \"@context\":\"https:\/\/schema.org\", \"@type\":\"FAQPage\", \"mainEntity\":[ { \"@type\":\"Question\", \"name\":\"Can I use clams instead of wedge clams?\", \"acceptedAnswer\":{ \"@type\":\"Answer\", \"text\":\"Yes, although they are usually more expensive, they provide a more delicate flavor and are less laborious to clean.\" } }, { \"@type\":\"Question\", \"name\":\"Why pistachios and not pine nuts for the pesto?\", \"acceptedAnswer\":{ \"@type\":\"Answer\", \"text\":\"Pine nuts are great, but they are usually more expensive. Pistachios provide a distinctive touch and are more affordable.\" } }, { \"@type\":\"Question\", \"name\":\"What if the pasta is dry when plating?\", \"acceptedAnswer\":{ \"@type\":\"Answer\", \"text\":\"It is enough to add a few tablespoons of cooking water and stir before serving to recover the juiciness.\" } }, { \"@type\":\"Question\", \"name\":\"Could I substitute the arugula for another green leaf?\", \"acceptedAnswer\":{ \"@type\":\"Answer\", \"text\":\"Yes, baby spinach can work, although the flavor will be less intense. You could also use lamb's lettuce.\" } }, { \"@type\":\"Question\", \"name\":\"Do you recommend adding grated cheese?\", \"acceptedAnswer\":{ \"@type\":\"Answer\", \"text\":\"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.\" } } ] } <\/script> <!-- Fin Markup JSON-LD para FAQPage --><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-brocoli-y-anchoas-3\/\" target=\"_new\" rel=\"noopener\">Pasta with broccoli and anchovies<\/a><\/strong>: another way to combine pasta with an alternative pesto.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-almejas-spaghetti-alle-vongole-3\/\" target=\"_new\" rel=\"noopener\">Spaghetti alle vongole<\/a><\/strong>: if you want to bet on clams and an Italian seafood classic.<\/li>\n<\/ul>\n<h3><strong>Enjoy your pasta with wedge clams, cherry tomatoes, and arugula pesto!<\/strong><\/h3>\n<p>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?<\/p>\n<p>If you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\">Instagram<\/a><\/strong> to discover more authentic Italian dishes. Leave a comment with your impressions and share your photos on social media. I would love to see your creations!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnYwMTlkUXVWOFR3\" data-date=\"1786735852\" data-video-id=\"v019dQuV8Tw\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" 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src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"13548\">\n<h2 class=\"vrtl-recipe__title\">Pasta with wedge clams, cherry tomatoes, and pesto<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Pasta with clams, cherry tomatoes, and arugula pesto ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Pasta-con-chirlas-tomatitos-y-pesto-de-rucula-1.jpg\"  alt=\"Pasta with clams, cherry tomatoes, and arugula pesto ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">\n<p>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.<\/p>\n<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">30 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">14 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">44 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">450 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">pasta with wedge clams, arugula pesto<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">160<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">long pasta<\/span> <span class=\"vrtl-recipe__ingredient-note\">linguine, spaghetti, etc<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">400<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">wedge clams<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">10<\/span> <span class=\"vrtl-recipe__ingredient-name\">cherry tomatoes<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">40<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">arugula<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">30<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">unsalted shelled pistachios<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">garlic clove<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">40<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">50<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">dry white wine<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Zest of half a lime<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Cayenne pepper<\/span> <span class=\"vrtl-recipe__ingredient-note\">optional<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Purge the wedge clams in salted water for 30 minutes to remove any grit.<\/li>\n<li class=\"vrtl-recipe__step\">Saut\u00e9 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.<\/li>\n<li class=\"vrtl-recipe__step\">Prepare the pesto by blending the arugula and pistachios with a little oil, without overdoing it so it retains some texture.<\/li>\n<li class=\"vrtl-recipe__step\">Cook the pasta in moderately salted water until al dente.<\/li>\n<li class=\"vrtl-recipe__step\">Brown another garlic clove if you like, and briefly saut\u00e9 the cherry tomatoes with a pinch of cayenne and salt.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">Remove from heat, stir in the pesto, and mix quickly so it doesn&#8217;t get too hot.<\/li>\n<li class=\"vrtl-recipe__step\">Serve with lime zest and a drizzle of oil. Adjust salt if necessary.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--notes\">\n<h3 class=\"vrtl-recipe__heading\">Notes<\/h3>\n<div class=\"vrtl-recipe__notes\">\n<p><span class=\"hljs-string\">You<\/span> <span class=\"hljs-string\">can<\/span> <span class=\"hljs-string\">substitute<\/span> <span class=\"hljs-string\">the<\/span> <span class=\"hljs-string\">wedge<\/span> <span class=\"hljs-string\">clams<\/span> <span class=\"hljs-string\">with<\/span> <span class=\"hljs-string\">clams<\/span> <span class=\"hljs-string\">or<\/span> <span class=\"hljs-string\">cockles,<\/span> <span class=\"hljs-string\">although<\/span> <span class=\"hljs-string\">they<\/span> <span class=\"hljs-string\">tend<\/span> <span class=\"hljs-string\">to<\/span> <span class=\"hljs-string\">be<\/span> <span class=\"hljs-string\">more<\/span> <span class=\"hljs-string\">expensive.<\/span> <span class=\"hljs-string\">Adjust<\/span> <span class=\"hljs-string\">the<\/span> <span class=\"hljs-string\">salt<\/span> <span class=\"hljs-string\">at<\/span> <span class=\"hljs-string\">the<\/span> <span class=\"hljs-string\">end,<\/span> <span class=\"hljs-string\">since<\/span> <span class=\"hljs-string\">the<\/span> <span class=\"hljs-string\">wedge<\/span> <span class=\"hljs-string\">clams<\/span> <span class=\"hljs-string\">and<\/span> <span class=\"hljs-string\">pistachios<\/span> <span class=\"hljs-string\">provide<\/span> <span class=\"hljs-string\">a<\/span> <span class=\"hljs-string\">lot<\/span> <span class=\"hljs-string\">of<\/span> <span class=\"hljs-string\">flavor.<\/span><\/p>\n<\/div>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Af1f75_dcAc\" title=\"Pasta con chirlas, tomatitos y pesto de r\u00facula\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. Watch the video with all the steps Below you can watch the video with all the steps of the recipe to prepare pasta with wedge clams, cherry tomatoes, and arugula pesto in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. 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. Saut\u00e9 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 saut\u00e9 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. &nbsp; 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&#8217;s lettuce. Do you recommend adding grated cheese? It is not usual with seafood, but if you love cheese and don&#8217;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? If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more authentic Italian dishes. Leave a comment with your impressions and share your photos on social media. I would love to see your creations! Enjoy your meal! 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. DishFirst course CuisineItalian Preparation time30 minutes Cooking time14 minutes Total time44 minutes Servings2 Calories450 kcal AuthorMia Villar Raurich Tagspasta with wedge clams, arugula pesto 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. Saut\u00e9 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 saut\u00e9 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&#8217;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. 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