Spaghetti With Baby Clams and Arugula Pesto

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Democracy Dies successful Darkness

Arugula adds peppery and herbal notes to this easy-to-make mentation of spaghetti with clam sauce. The look makes much pesto than you'll request (any little would beryllium excessively hard to process), truthful prevention the rest, refrigerated, for different use: possibly arsenic a condiment for sandwiches oregon a topping for grilled chickenhearted oregon fish.

The pesto tin beryllium refrigerated for up to 2 days.

Ingredients

For the pesto

2 ounces (2 cups packed) arugula, coarsely chopped
1 tiny clove garlic, crushed
3 tablespoons shredded Parmigiano-Reggiano cheese
2 tablespoons canola oil
1 tablespoonful extra-virgin olive oil
1/4 spoon kosher salt
1/8 spoon freshly crushed achromatic pepper

For the pasta

3 tablespoons kosher salt, for the cooking water
1 lb dried spaghetti oregon linguine
1/2 cupful adust achromatic wine, specified arsenic sauvignon blanc
2 tablespoons caller citrus juice
20 ounces canned babe clams, specified arsenic Roland marque (not drained)
2 tablespoons extra-virgin olive oil
1/2 spoon crushed reddish capsicum flakes

Nutritional Facts

Per serving

Calories
460
Fat
11 g
Saturated Fat
3 g
Carbohydrates
61 g
Sodium
520 mg
Cholesterol
70 mg
Protein
26 g
Fiber
3 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Washington nutrient writer David Hagedorn, co-author with cook Cathal Armstrong of "My Irish Table: Recipes From the Homeland and Restaurant Eve" (Ten Speed Press, March 2014).

Tested by David Hagedorn.

Published February 25, 2014

Updated March 14, 2026