The same technique as Manila clams with spaghetti - just make this easy pesto and add a dash of color!
For the pesto:
2 cups Italian parsley (or hey, basil if you have it!)
1/2 cup olive oil
1 lemon, zested and juiced
2 garlic cloves, chopped
salt & pepper to taste, plus red pepper flakes for the table
Most of you guys will be familiar with clams but in case you are not, here are some things you need to be aware of:
It is impossible to guarantee 100% survival rate in the clams, so it’s necessary to go over them before cooking. You’ll receive a generous portion to account for any dead loss.
Clams are alive, and open up when they die. If any of your clams are open before you cook them, tap them a few times: if they close up, they are still alive. If they do not close up they are dead and should be discarded.
Rinse your clams. I don’t rinse them because it shortens their shelf life, but rinsing before cooking is a good idea. Okay, now onto the cooking!
Boil your spaghetti (al dente: 5 min or so)
Put a nice big pot (with a lid) on the stove, heat it up then add your olive oil, swirl
Briefly sautee the garlic and red pepper flakes for 1 minute, add white wine and clams, cover
Shake the pan with the lid on (shake it mama, shake it!), and steam until your clams all open
Add pasta, toss, with your pesto, and have at.
Kiss the chef!