Pasta with shellfish and radish leaf pesto
Savory recipes
Spring
Summer
Under 30 minutes
Medium difficulty
Cocotte en fonte
Prep time
20 minutes
Cooking time
15 minutes
Serves
4 people
Method
The pesto:
- Peel the garlic, then wash and dry the radish leaves, basil leaves, sage leaf, parsley, and savory.
- Blanch the leaves and basil for 1 minute, then immerse in cold water.
- 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:
- Wash the shellfish several times in plenty of water.
- Peel then chop the shallots finely.
- 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.
- Set the shellfish aside.Strain the juice through a fine sieve and set aside.
- 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.
- 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.
- Arrange with the shellfish on top.
Ingredients
- Fresh pasta
- 10 g (1/2 tbsp) salt per liter (4 cups) of water
- 500 g (17.6 oz) shellfish (cockles, clams, mussels)
- 50 g (1/5 cup) butter
- 10 cl (2/5 cup) white wine
- 2 shallots
Radish leaf pesto
- 1 bunch of radish leaves
- 50 g (1/2 cup) almond powder
- 50 g (1/2 cup) Parmesan cheese
- 3 sprigs of parsley
- 3 sprigs of savory
- 1 sage leaf
- 2 cloves of garlic
- 5 basil leaves
- Olive oil
- Espelette pepper
- Salt
Utensil
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