To prepare the spaghetti with clams with Bronte pistachio pesto it is necessary to immerse the clams in cold, salted water for at least an hour.
In the meantime we prepare the Pistachio pesto:
in the glass of the blender we whisk i pistachios with the parmesan, the basil, the salt, the pepper, the Lemon peel and theoil extra virgin olive oil (only 20 g), until a creamy mixture is obtained.
In a large pan we fry it clove of garlic with extra virgin olive oil (20 g). We drain the clams and transfer them inside the pan. Let's blend with the White wine and cook for 4/5 minutes with the lid on.
We temporarily transfer the clams in a bowl leaving the sauce inside the pan. We eliminate the empty shells, thegarlic and the clams that have not opened.
We shell half of the clams and let's keep them aside.
We cook the spaghetti in salted water and drain them a few minutes before the term indicated on the packaging pasta. We set aside a ladle of cooking water.
We pay the spaghetti inside the pan with the sauce of clams, we add the pistachio pesto and a ladle of cooking water.
When cooked the pasta, we add the clams shelled.
We serve the spaghetti garnished with clams with the shell we had kept aside, with the chopped pistachios and with a sprinkling of parsley chopped.
Spaghetti ready !!! Everyone at the table!
The cleaning operations of clams they are essential for the success of the dish. If there are sand residues, it is recommended to carefully filter the sauce with a cotton napkin.