Spaghetti with Squid Ink, Clams, and Pistachios

A quick and flavorful pasta dish where the taste of the sea meets the bold, distinctive flavor of Sicilian pistachios.
Spaghetti with Squid Ink, Clams, and Pistachios
A quick and flavorful pasta dish where the taste of the sea meets the bold, distinctive flavor of Sicilian pistachios.
Steps
- 1
In a nonstick skillet, heat a drizzle of olive oil and add the finely chopped onion. Sauté for a few minutes, then deglaze with the white wine. Add the cleaned clams, a bit of chopped parsley, and the tomato pulp (you can also use tomato purée or chopped cherry tomatoes). Cover and cook over low heat for about 10 minutes.
- 2
When the sauce has thickened, set aside a few spoonfuls (to add when serving), then stir in two teaspoons of squid ink. Mix well, let it cook for a few minutes to blend the flavors, then turn off the heat.
- 3
Cook and drain the spaghetti, add it to the skillet, and toss for a few minutes. Serve with the reserved sauce and a sprinkle of chopped pistachios.
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