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  • Clam pasta soup, potatoes, green beans, provola cheese and basil pesto

      Ingredients for 4 people

      • 320 grams of tubes
      • 300 gr of potatoes
      • 200 grams of green beans
      • 1 pack of Ligurian pestogiotto BuonoNaturale
      • 100 gr of smoked provola
      • 1 cloves of garlic
      • 500 grams of clams
      • 50 grams of white wine
      • extra virgin olive oil
      • fresh mill pepper



      Wash, peel and cut the potatoes into cubes, boil the cleaned and cut beans in salted water together.
      In a pan, add a crushed clove of garlic, a pinch of chilli pepper, the clams and white wine, add a ladle of hot water and cover, let them open. Drain, shell and filter the liquid.
      Put the pasta and 2 ladles of boiling water in a pan and start cooking. Do not add salt.
      Add water a little at a time, alternating it with clam water; when half cooked, add the vegetables and at the end of cooking, the shelled clams, if necessary, add salt.
      Stir in the smoked provola, extra virgin olive oil and the basil pesto.
      Serve the dish with basil leaves and a lightly ground black pepper.

      Enjoy your meal