Heat a large skillet over medium heat and add a drizzle of olive oil, the garlic, parsley, and red pepper flakes. Sauté briefly, then add the cleaned clams.

Pour in the wine and cover. Cook the clams over high heat for 5-6 minutes.

Once the clams have opened, remove them from the pan and set aside, keeping them covered.

Strain the cooking liquid through a fine mesh strainer and return it to the skillet.

Make the pesto: Blend the pistachios, basil leaves, and olive oil until smooth.

Cook the pasta in plenty of salted water. Drain it very al dente and add it directly to the skillet with the clam liquid. Cook for 2 more minutes, then add the pistachio pesto and toss everything together.