Cook the clams in a skillet with olive oil, garlic, and parsley. Add white wine and cook for 10 minutes, making sure the broth doesn’t dry out.

Remove half of the clams with shells and set them aside. Remove the shells from the remaining clams and leave them in the skillet. Add half of the pistachio pesto to enhance the flavor.

Once the spaghetti is cooked, use tongs to transfer it directly into the skillet. Mix well and add the remaining pesto.

Photo of pistachio pesto