The Beachmoor Inn & Restaurant

Chef's Choice Littleneck Clams with Lemon, Thyme, Pesto and Pasta

Combine together in food processor and reserve:

  • ¼ cup toasted pine nuts or
  • slivered almonds (optional)
  • Four ounces olive oil
  • ½ cup basil
  • ½ cup parsley sprigs
  • ½ cup grated Parmesan cheese
  • Two tablespoons fresh thyme
  • Two tablespoons lemon zest
  • Two cloves of garlic

Wash 24 or more littleneck clams (depending on your taste and appetite) and steam open in ½ cup white wine. Cook one pound of linguine, angel hair, spaghetti or your favorite pasta a la dente.

Simmer everything together including the broth from the clams for two to three minutes and serve.

Serves four to six as an appetizer or two to four for dinner.

Chef Rob Pacheco
The Beachmoor Inn & Restaurant
11 Buttermilk Way, Buzzards Bay, MA

Chef's Choice

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Susan Dewey is the associate publisher and editor of Cape Cod LIFE, Cape Cod HOME, and Cape Cod ART. She lives in Centerville on Cape Cod and enjoys gardening, sailing, walking on the beach, gallery hopping, cooking with fresh seafood, and exploring Cape Cod and the Islands from shore to shore.

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