Pasta with Clams, Corn, and Basil Pesto

Ingredients for Pasta with Clams, Corn, and Basil Pesto

• 1/2 garlic clove, finely grated

• 1/4 cup grated Parmigiano

• 1 cup packed fresh basil leaves (stems reserved)

• 3 colheres de sopa de azeite de oliva extra-virgem

• Raspas finamente raladas de 1/2 limão

• Sal kosher, pimenta moída na hora

• Sal kosher

• 2 colheres de sopa de manteiga sem sal

• 2 colheres de sopa de azeite de oliva extra-virgem

• 3 dentes de alho, fatiados finamente

• 2 small shallots, thinly sliced

• 120ml white wine

• 24 littleneck or Manila clams, scrubbed

• 350g short tubular pasta, such as mezze rigatoni

• 475ml corn kernels (from 3 to 4 ears)

How to make Pasta with Clams, Corn, and Basil Pesto

In a blender or food processor, combine garlic, Parmigiano, basil, and oil and blend until very smooth, scraping down sides as needed and adding a tablespoon or two of water if needed to get things moving. Add lemon zest and season with salt and pepper. Set pesto aside (you should have about 120ml ).

Bring a large pot of water to a boil for the pasta and season it generously with salt. In a medium Dutch oven or large cast-iron skillet, heat butter and oil over medium-high heat. When butter is foaming, add garlic, shallots, and reserved basil stems and cook until mixture is fragrant, about 2 minutes. Add wine and bring to a simmer. Add clams, toss to coat, cover, and cook, checking and stirring every few minutes, until clams begin to open, 3 to 5 minutes. As clams open, transfer them with a slotted spoon to a medium bowl, but try to keep pot covered as much as possible. Fish out basil stems and keep pan sauce warm over very low heat. (If you want a shell-free dining experience, gently liberate clams from their shells and return them to bowl with a splash or two of pasta water over them so they don’t dry out.)

Cook pasta until 1 or 2 minutes shy of al dente. Scoop 240ml pasta water into pan with clam sauce. Drain pasta and add to sauce along with half of the pesto. Add corn and bring mixture to a simmer. Cook, stirring, until liquid starts to thicken and pasta is al dente, about 2 minutes. Add clams and any accumulated liquid from bowl. Cook, stirring and tossing, until clams are warmed through, 2 minutes. Serve pasta and clams topped with more pesto.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.