Pasta with Pistachio Cream and Fresh Clams

A Rich Blend of Nutty and Briny Flavors

Indulge in the unique and exquisite combination of creamy pistachio and tender clams with this delicious pasta recipe.

The rich, nutty taste of the pistachio cream perfectly complements the briny sweetness of the clams, creating a harmonious balance that will transport you straight to the heart of the Mediterranean.

Whether you’re cooking for a special occasion or treating yourself to an extraordinary dinner, this dish is guaranteed to impress.

The creamy texture of the pistachio sauce envelops each bite of pasta, while the fresh clams add an extra layer of depth, making every mouthful a delightful experience.

This recipe is simple yet refined, and it’s the perfect way to enjoy the flavors of Italy in your own home.

Why Nonna Loves This Recipe

Nonna loves this dish because it brings together the best of both worlds: the delicate flavors of seafood and the richness of pistachio cream.

It’s a unique twist on traditional pasta with clams, adding an unexpected depth of flavor with the pistachios, creating a sophisticated yet comforting dish.

The creaminess of the pistachio sauce complements the briny clams, making it a perfect dish for special occasions or a memorable dinner.

Preparation Time and Cooking Time

• Preparation time: 15 minutes

• Cooking time: 25 minutes

• Total time: 40 minutes

• Servings: 4 people

Ingredients

For the Pistachio Cream:

• 1 cup unsalted shelled pistachios (about 4 oz)

• 1/2 cup heavy cream

• 2 tablespoons extra virgin olive oil

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

For the Pasta and Clams:

• 12 oz pasta (spaghetti, linguine, or your choice)

• 1 lb fresh clams, scrubbed and cleaned

• 2 cloves garlic, minced

• 1 tablespoon extra virgin olive oil

• 1/2 cup white wine

• 1/2 teaspoon red pepper flakes (optional)

• Fresh parsley, chopped (for garnish)

• Lemon wedges (for serving)

Method

Step 1: Prepare the Pistachio Cream

1. In a food processor, blend the pistachios with the olive oil and salt until you achieve a smooth paste.

2. Slowly add the heavy cream, blending until you have a creamy mixture. Set aside.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil and cook your pasta according to package instructions, until al dente.

2. Reserve about 1/2 cup of pasta cooking water and drain the pasta.

Step 3: Cook the Clams

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

2. Add the clams and pour in the white wine. Cover the pan and cook until the clams open, about 5-7 minutes. Discard any clams that remain closed.

Step 4: Combine the Pistachio Cream and Pasta

1. Once the pasta is drained, add it to the skillet with the clams. Stir in the pistachio cream, adding reserved pasta water little by little until you get a smooth, creamy sauce.

2. If you prefer a little spice, add red pepper flakes to taste.

Step 5: Serve

1. Toss everything together until the pasta is evenly coated with the pistachio cream.

2. Serve the pasta with clams immediately, garnishing with freshly chopped parsley and a squeeze of lemon juice.

Nutritional Facts

Tips and Tricks

• Pistachios: Use unsalted pistachios for better control over the saltiness of the dish. You can also toast the pistachios lightly for added flavor.

• Clams: Be sure to scrub the clams well before cooking to remove any sand or grit. Discard any that do not open during cooking.

• Pasta Choice: The best pastas for this dish are long, thin types like linguine, spaghetti, or fettuccine that can absorb the creamy sauce.

• Vegan Option: For a dairy-free version, substitute the heavy cream with coconut cream and skip the cheese garnish.

PASTA WITH PISTACHIO CREAM & CLAMS

The rich, nutty taste of the pistachio cream perfectly complements the briny sweetness of the clams, creating a harmonious balance that will transport you straight to the heart of the Mediterranean.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Fish, Italian Pasta

Cuisine Italian

Servings 4

Notes

Ingredients

For the Pistachio Cream:

• 1 cup unsalted shelled pistachios (about 4 oz)
• 1/2 cup heavy cream
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the Pasta and Clams:

• 12 oz pasta (spaghetti, linguine, or your choice)
• 1 lb fresh clams, scrubbed and cleaned
• 2 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• 1/2 cup white wine
• 1/2 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

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Method

Step 1: Prepare the Pistachio Cream

1. In a food processor, blend the pistachios with the olive oil and salt until you achieve a smooth paste.
2. Slowly add the heavy cream, blending until you have a creamy mixture. Set aside.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil and cook your pasta according to package instructions, until al dente.
2. Reserve about 1/2 cup of pasta cooking water and drain the pasta.

Step 3: Cook the Clams

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the clams and pour in the white wine. Cover the pan and cook until the clams open, about 5-7 minutes. Discard any clams that remain closed.

Step 4: Combine the Pistachio Cream and Pasta

1. Once the pasta is drained, add it to the skillet with the clams. Stir in the pistachio cream, adding reserved pasta water little by little until you get a smooth, creamy sauce.
2. If you prefer a little spice, add red pepper flakes to taste.

Step 5: Serve

1. Toss everything together until the pasta is evenly coated with the pistachio cream.
2. Serve the pasta with clams immediately, garnishing with freshly chopped parsley and a squeeze of lemon juice.

Keyword clams, pasta with clams, pasta with clams and pistachio cream

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