Entree - complete meal
2 lbs clams
1 lb linguine
1/2 green beans, cut into 1" long pieces
1 clove garlic, crushed
2 tbsp extra virgin olive oil
4 tbsp pesto
Bring a tall pot of water to a boil.
Meanwhile, warm 1 tbsp of oil in a large skillet over medium heat, add garlic and clams, cover with lid and cook until clams open; discard closed ones. Remove them from the skillet and shell half of them and keep warm. Reserve a cup of the clams water, after having carefully filtered it, through a fine strain, in order to remove sand and shell pieces.
Once the water boils, add salt and green beans and, when water starts boiling again, add pasta.
Put all clams back in the previous skillet (on low heat), drain pasta with the green beans and arrange it in the skillet drizzle with the remaining olive oil and mix well to combine; add pesto and remove from heat. Toss well to coat all ingredients; if it is too thick, use the clams water, little by little, to thin it.
Serve immediately.
-If you don't find fresh clams, you can use frozen ones.
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