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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:

  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.

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

Dutch oven

Dutch oven

Why cook in a Dutch Oven?

Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.

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