Beach Pea’s in Lunenberg, Nova Scotia is famous for everything seafood. But their Linguini and Clams is the star. Rich in flavour and served beautifully in a silky Parmesan cream sauce, it’s a must-try. Get ready to slurp it up!
ingredients
Arugula Pesto
Clams and Assembly
directions
Place all dry ingredients in a blender.
Slowly pour olive oil into mixture until it becomes smooth. Season with salt and pepper to taste. Set aside.
On a stovetop, place clams in a pan then add 4 oz of white wine. Cook for 8 minutes at high heat until clams open. Once opened, remove the clams from the pan and set aside.
Reduce wine mixture by half. In the same pan, add 3 Tbsp (45 mL) of Arugula Pesto.
In a separate pot, add pasta to boiling water, cooking for roughly 8 minutes.
Once cooked, add to reserved pesto wine mixture. Toss.
Add 1 Tbsp (15 mL) of pasta water to thin sauce (takes about 10 minutes to incorporate everything together).
Add 2 oz of pecorino cheese to pasta and pesto pot.
Garnish with clams and serve.