Serves 6
Ingredients
• 470 g (16 oz) penne pasta
• 295 g (10 oz) clam meat
• 12 pieces shrimp (31-35 size), peeled and deveined
• 1 teaspoon white wine
• 2 cups packed basil leaves
• 1/2 cup + 2 tablespoons olive oil
• 1/2 cup walnuts (chopped)
• 1/4 cup reduced fat parmesan cheese (grated)
• 4 cloves garlic (1 clove minced, 3 whole)
• 1/4 teaspoon black pepper
• 1/4 teaspoon sea salt
Preparation
Sauce:
1. Combine 1/2 cup olive oil, walnuts, 1 clove minced garlic,
and basil in a blender until everything is fully mixed.
2. Add parmesan cheese and blend for an additional 10
seconds. Set aside sauce mix
Pasta:
1. In a pot, add 8 cups of water, and bring to a boil.
2. Add 16 ounces penne pasta with 1/4 teaspoon of sea salt. Stir every 3 to 5 minutes until
al dente. Strain and set aside.
3. In a large skillet, add 3 cloves of garlic and 2 tablespoons of olive oil. Sauté the garlic for
about 2 minutes on medium heat.
4. Add shrimp and clams into the skillet, and cook for an additional 3 minutes, stirring frequently.
5. Add the cooked pasta along with 1 teaspoon of white wine and 1/4 teaspoon of black pepper.
6. Add the pesto sauce and mix.