Pasta with shellfish and radish leaf pesto

The pesto:

1. Peel the garlic, then wash and dry the radish leaves, basil leaves, sage leaf, parsley, and savory.
2. Blanch the leaves and basil for 1 minute, then immerse in cold water.
3. Place the leaves and basil in a blender with a drizzle of olive oil, the almond powder, the Parmesan, and the garlic. Add a little water and blend. Taste and season as needed.

The shellfish:

1. Wash the shellfish several times in plenty of water.
2. Peel then chop the shallots finely.
3. Melt the butter in a pot, sweat the shallots, then add the shellfish, white wine, and parsley stems. Cover and let cook for around 3 minutes.
4. Set the shellfish aside.Strain the juice through a fine sieve and set aside.
5. Boil the water in a pot, add the salt (10 g per liter), then immerse the fresh pasta and cook for half the recommended time. Drain the pasta and set the cooking water aside.
6. Put the pasta, a few spoonfuls of pesto, the shellfish, the shellfish juice, and 2 to 3 spoonfuls of pasta cooking water back into the pot. Stir over high heat. Add some pesto if necessary, then serve at once.
7. Arrange with the shellfish on top.