Summer broth of clams, French beans and pesto genovese
1 Heat two tablespoons of the olive oil in a large, deep pan. When it is hot, add the onion. Fry until translucent, then add the clams, beans and wine. Cook for a few minutes to evaporate the wine.
2 Meanwhile, make the pesto. Using a pestle and mortar, cream the garlic with a pinch of salt. Add the pine kernels and loosen the mixture with a little olive oil. Gradually add the basil, blending it into the garlic mixture. Add more oil as required (around 4-5 tablespoons) until you have a smooth paste that is the consistency of sour cream. This will take about 10 minutes. Finally add the Pecorino Romano and more salt, to taste.
3 Add the cream, a generous spoonful of the pesto Genovese and salt into the clam mixture. Cover with a lid and steam for 3-4 minutes until the clams have all opened. Serve.