Loading ...The Beachmoor Inn & Restaurant
The Beachmoor Inn & Restaurant Clams with Lemon, Thyme, Pesto & Pasta Chef Rob Pacheco, The Beachmoor Inn & Restaurant, 11 Buttermilk Way, Buzzards Bay, MA 508-759-7522, www.beachmoor.com
Ingredients
- Combine together in food processor and reserve:
- ¼ cup toasted pine nuts or slivered almonds (optional)
- 4 oz. olive oil
- ½ cup basil
- ½ cup parsley sprigs
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh thyme
- 2 tablespoons lemon zest
- 2 cloves of garlic
Directions
Wash 24 or more littleneck clams (depending on your taste and appetite) and steam open in ½ cup white wine. Cook 1 pound of linguine, angel hair, spaghetti or your favorite pasta a la dente. Simmer everything together including the broth from the clams for 2-3 minutes and serve.- Courses: Appetizers, Main courses
- Main Ingredients: Fish and shellfish
- Posted in Food, Recipes
