First let the clams soak for 1 hour in salted water.
Then prepare the pistachio pesto.
Blanch the pistachios briefly and chop them, then add parmesan, basil, salt, pepper and oil and blend until creamy.
In a pan, brown the garlic with a little oil, then add the clams after having drained them well, cover with a lid and cook until they are all open: about 5 minutes will suffice.
Drain the clams keeping aside the sauce and shell 2/3 of the clams.
Cook the pasta and drain it well al dente, add it to the pan where you have removed the garlic and put the shelled clams and the sauce back aside.
Add the pistachio pesto and stir, then add salt and pepper if necessary.
Finally, serve, garnish with the clams in their shells that you kept and serve your pasta with pistachio and clam pesto.
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