Pesto Pasta with Clams
A quick and elegant weeknight pasta where briny clams meet bright, herby pesto. The orange zest adds a fresh, citrusy pop that ties it all together.
- Total time
- 35 min
- Servings
- 4
- Calories
- 550
- Protein
- 28g
Ingredients
- 12 oz spaghetti
- 2 lb clams, scrubbed
- ½ cup pesto
- 1 tbsp orange zest
- 2 tbsp olive oil
- 3 cloves garlic, sliced
- ½ cup white wine
- 1 tsp salt
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 12 oz spaghetti and cook until 1 minute shy of al dente, about 8 minutes. Reserve 1 cup pasta water, then drain.
- 2
While pasta cooks, heat the 2 tbsp olive oil in a large skillet over medium. Add the 3 sliced garlic cloves and cook until fragrant, about 1 minute, without browning.
- 3
Add the 2 lb clams and 0.5 cup white wine. Cover and cook until clams open, about 5-7 minutes. Discard any that stay closed.
- 4
Add the cooked spaghetti, 0.5 cup pesto, and 1 tbsp orange zest to the skillet. Toss over low heat, adding reserved pasta water a splash at a time until the sauce coats the pasta, about 2 minutes.
- 5
Season with the 1 tsp salt (or to taste). Serve immediately, garnished with extra orange zest if desired.
Tools you’ll need
- large pot
- large skillet with lid
- colander
- measuring cups and spoons
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