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 tablespoons extra-virgin olive oil

• Finely grated zest of 1/2 lemon

• Kosher salt, freshly ground pepper

• Kosher salt

• 2 tablespoons unsalted butter

• 2 tablespoons extra-virgin olive oil

• 3 garlic cloves, thinly sliced

• 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)

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.