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Carina Contini recipe: Summer broth of clams, French beans and pesto genovese

Warm summer evenings may be few and far between, but this dish will give you that summery feeling regardless of the weather.

Published: August 8, 2015

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.


  • 6-7 tbsp extra virgin olive oil
  • 1 small onion, very finely chopped
  • 1kg surf clams
  • 200g French beans, cut into 2cm quills
  • a generous splash of dry white wine
  • 1 garlic clove
  • 50g pine kernels
  • 250g basil leaves, chopped
  • 75g Pecorino Romano, finely grated
  • a few pinches of salt
  • 100ml double cream
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