Spaghetti with lemon pesto and clams

Name: Spaghetti with lemon pesto and clams
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Clams 2.2 lbs; Extra virgin olive oil to taste; Fine salt to taste; Garlic 1 clove; Fresh chili pepper 1; White wine ¼ cup; Black pepper to taste; Parsley to taste; Lemon peel 1; Lemon juice 2 tbsp; Parmigiano Reggiano PDO cheese 2.1 oz; Peeled almonds 2 oz; Fine salt to taste; Extra virgin olive oil ½ cup; Mint to taste; Basil to taste

it fr de es br

Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Low
Note + 1-2 hours to purge the clams

PRESENTATION

Recipe by
Lulù Gargari

Spaghetti with lemon pesto and clams is, honestly, such a treat. I mean, picture yourself on the beautiful Italian coast, especially in the warm months when everyone craves something a bit different. And you know what? This isn’t just your typical seafood pasta. It’s way, way more than that. It combines the classic clam flavor from spaghetti alle vongole with a bright, zesty lemon pesto. Really good stuff.

The pesto? It’s a blend of almonds, lemon zest and juice, fresh herbs, and a splash of extra virgin olive oil—creating a creamy texture with a blast of aromatic citrus that makes everything taste super fresh. What you end up with is a plate of spaghetti with lemon pesto and clams that feels light, a bit tangy, and just right for a summer dinner.

In places like Liguria or Campania, folks love their own takes on clam pasta. And this version? It really shows off those Mediterranean vibes with that extra pop from the lemon. Clam pasta recipes are popular all over coastal Italy—some areas add tomatoes, others use more garlic or different herbs, but this lemon pesto pasta with clams idea is what makes it unique. The lemon keeps it light and bright, and the homemade pesto sauce gives it a little creaminess. Not too heavy, so every bite stays moist but not greasy.

It’s the kind of dish that pairs perfectly with a chilled glass of white wine—maybe enjoyed outside as the sun sets, which is great. For those who love seafood pasta recipes or anyone searching for a fresh twist on spaghetti, this is one of those quick pasta meals. Feels a bit fancy without being complicated, you know? It’s a great way to try something new while still getting all those Italian seafood flavors, just with a zesty twist. A bowl of lemon basil pesto spaghetti with fresh clams really shows the tender sweetness of the shellfish and keeps things interesting for anyone who loves homemade Mediterranean cuisine. Seriously good.

INGREDIENTS

Spaghetti 11.3 oz (320 g)

Clams 2.2 lbs (1 kg)

Extra virgin olive oil to taste

Fine salt to taste

Garlic 1 clove

Fresh chili pepper 1

White wine ¼ cup (50 g)

Black pepper to taste

Parsley to taste

for the lemon pesto: Lemon peel 1; Lemon juice 2 tbsp (30 g); Parmigiano Reggiano PDO cheese 2.1 oz (60 g); Peeled almonds 2 oz (60 g); Fine salt to taste; Extra virgin olive oil ½ cup (100 g); Mint to taste; Basil to taste

Preparation

How to prepare Spaghetti with lemon pesto and clams

To prepare the spaghetti with lemon pesto and clams, start with the latter: let them soak in plenty of salted water for 1-2 hours 9, changing the water a couple of times to remove any sand residues 1. In the meantime, prepare the lemon pesto: use a vegetable peeler to take the zest from the lemon, being careful not to take the white part 2, then squeeze out the juice 3.

In a blender, combine the peeled almonds 4, the lemon zest 5, and the juice 6.

Flavor with grated Parmigiano Reggiano cheese 7 and a pinch of salt. Finally, pour in the olive oil 8 and blend everything until you obtain a smooth sauce 9. Add fragrance with basil and mint leaves, and keep the lemon pesto chilled.

After soaking the clams, rinse them thoroughly and proceed with cooking: heat a tablespoon of olive oil in a pan with a clove of garlic 10 and fresh chili pepper. Add the clams 11 and, when the oil starts to sizzle, deglaze with white wine 12. Let the alcohol evaporate.

Cover with a lid 13 and let the clams open over high heat; it will take about 5 minutes. Meanwhile, cook the spaghetti al dente in plenty of salted water 14. When the clams have opened 15, turn off the heat.

Drain them in a colander and collect their cooking water 16. Shell the clams 17, saving some whole for plating. Pour the clams' cooking water back into the same pan 18.

Drain the spaghetti al dente here and finish cooking them 19. Finally, add the clams 20 and the lemon pesto 21.

Add fragrance with chopped parsley 22 and ground pepper 23. Serve your spaghetti with lemon pesto and clams piping hot 34.

Storage

We recommend consuming the spaghetti with lemon pesto and clams immediately.

The lemon pesto can be stored in a well-covered container (preferably glass) in the fridge for 2 days. If you wish to keep the lemon pesto longer, you can easily freeze it. Simply divide it into small portions, for example, using the classic ice cube trays.

Advice

We recommend using only organic lemons, well washed, to safely use their zest. If you prefer, you can use linguine instead of spaghetti: they match perfectly with the sauce.

For the translation of some texts, artificial intelligence tools may have been used.