Preparation time: 1 hour + 5 minutes cooking time
Ingredients for 4 servings
all-purpose flour 2 1/2 cups (300 g)
water 2/3 cup (150 ml)
clams about 2 lbs (1 kg)
fresh basil leaves 1 1/4 cups (30 g)
pine nuts 2 tbsp (15 g)
Parmigiano-Reggiano cheese, grated
2/3 cup (60 g)
aged Pecorino cheese, grated 1/3 cup +
1 tbsp (40 g)
garlic clove 1
green beans 3 1/2 oz (100 g) about 18
beans, cut into 1/4 inch pieces
potatoes, 7 oz, cut into fine dice
1 1/2 small (200 g)
extra-virgin olive oil, preferably Ligurian
3/4 cup + 1 1/2 tbsp (200 ml)
salt to taste
Pour the flour onto a work surface and create a well in the center.
Add the water a little at a time and mix until the dough is relatively dense and elastic.
Wrap it in plastic and let it sit for 30 minutes before working with it further.
Flush any sand out of the clams and rinse them well in cold water.
Put them in a covered pot over high heat (with no liquid except for the water that remains on them after rinsing) and let them cook until they open, then remove clams from the shells.
Pinch off pieces of dough the size of a chickpea and roll them into thin strips between your hands (or roll them on a work surface, exerting slight pressure with your palm) to make the trofie.
Rinse the basil and towel dry. Crush the basil in a mortar with the pine nuts, garlic, a pinch of salt and the grated cheeses, adding just enough oil to make the mixture creamy.
You can also do this in a food processor, using the pulse setting so the pesto doesn’t overheat.
Pour it all into a bowl and cover it with a layer of extra-virgin olive oil.
Boil the potatoes in salted water until just tender.
Add the green beans and the pasta to the pot and cook until the pasta is al dente and the green beans are crisp-tender.
Strain everything and add it to the pot of clams.
Let it all cook together for a minute, then remove it from the heat.
Combine it with the pesto and mix well, adding a bit of pasta water and olive oil.