Try our Spaghetti with Lemon Pesto and Clams for a refreshing twist on a classic Italian recipe.

Spaghetti with Lemon Pesto and Clams

If you love classic spaghetti alle vongole but are looking for a fresh and original idea for your summer menus, these Spaghetti with Lemon Pesto and Clams are just what you need. This simple yet surprising recipe combines the brininess of seafood with the citrusy and fragrant notes of lemon pesto, made with almonds, fresh zest and juice, aromatic herbs, and extra virgin olive oil.

The result is a light yet flavorful summer dish, perfect for a dinner among friends or to bring the Mediterranean aroma to your table. Compared to traditional pasta with clams, this version takes it up a notch: the lemon pesto adds creaminess and brightness, transforming a classic seafood dish into a new and sophisticated experience.

Here you can find other tasty variations of spaghetti with clams for all seasons:

• Spaghetti with Clams and Lemon
• Pasta with Clams and Broccoli
• Linguine with Clams and Bottarga
• Tagliatelle with Chickpea Cream and Clams
• Spaghetti with Clams, Zucchini Flowers, and Saffron

Ingredients

• 320g spaghetti
• 400g clams
• 50g almonds
• Zest and juice of 2 lemons
• Fresh herbs (basil, parsley)
• 4 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Start by cleaning the clams to remove any sand.
2. In a blender, combine almonds, lemon zest, lemon juice, herbs, and olive oil, and blend until you achieve a smooth pesto.
3. Cook the spaghetti in salted boiling water until al dente.
4. In a large pan, add the clams with a splash of water, cover, and allow to steam until they open.
5. Once the spaghetti is cooked, reserve some pasta water and drain the rest.
6. Add the spaghetti to the pan with clams, incorporating the lemon pesto and a bit of reserved water to adjust the creaminess.
7. Cook for 1-2 minutes, stir, and serve hot with extra herbs on top.

Total Time: 30 min Cuisine: Italian