Vongole con Pesto by Chef Andre Espiritu

Photo by Chef Andre

 

 

 

 

 

 

 

 

 

 

 

Ingredients

Extra Virgin Olive Oil 2 tablespoons
Shallots 2 tablespoons finely chopped
Garlic 3 cloves finely chopped
Chili Flakes 1 teaspoon
Clams 500 grams
White table wine 250 ml
Salt and Pepper to taste
Malunggay Pesto 1 tablespoon ( refer to MonDay Chef’s recipe-The Malunggay Cookbook)
Salted Butter 12 tablespoon to finish

Procedure

Heat pan to medium, add oil and saute shallots for about 30 seconds and add your garlic and chili flakes. Saute for another minute… Toss in the clams and pour white wine and simmer, tossing and turning clams occasionally until clams slightly open. Then stir in the pesto. Tossing , until the clams are slightly coated with the sauce. Switch your heat off to avoid over cooking, then add the butter and just lightly stir for about 10 seconds. You can serve it with toast or you can have it as a pasta dish.

Seasoning will depend on your taste. Remember that the pesto is already seasoned and you will have your salt from butter and clams.