• 320 gspaghetti or linguine
• 500 gfresh clams
• 1 piecefresh chili
• 30 gstale breadstick or breadcrumbs
• 300 gcavolo nero, stems removed
• 40 gunsalted pistachios
• 80 ggrated Pecorino Romano PDO
• 100 mlextra-virgin olive oil
• 1 tspsalt

Préparation

1. 1Soak the clams in a large bowl of cold water for 1 hour, then rinse them thoroughly.
2. 2Blanch the cavolo nero for 2 minutes in salted boiling water. Transfer immediately to ice water, then drain and squeeze dry.
3. 3Blend the cavolo nero with the pistachios, Pecorino Romano, salt, and olive oil until smooth.
4. 4Crush the breadstick and toast the crumbs in a drizzle of oil for 2 to 3 minutes. Set aside.
5. 5Heat a drizzle of oil in a large pan, then add the chili, clams, and 1 tablespoon of water. Cover and cook for about 5 minutes, until the shells open. Discard any that remain closed, remove most of the clams from their shells, and reserve a few whole.
6. 6Cook the pasta until al dente and reserve about 200 ml of cooking water before draining.
7. 7Add the pasta to the pan with the clams and a little cooking water. Toss for 3 to 4 minutes, until the liquid is almost absorbed.
8. 8Off the heat, stir in the cavolo nero pesto. Serve with the reserved whole clams and toasted breadstick crumbs.