Kamado Pasta alle Vongole

Whipped up some clams spaghetti with an artichoke pesto sauce.



Started by doing a sauté of chopped shallots, garlic, and crushed red pepper.



Added some white wine, chopped fresh oregano, and clams in the shell. Removed the clams and reserved for later. A couple of the clams didn't join the party so they were tossed. Added some artichoke pesto and a can of chopped clams and let the sauce simmer while prepping the pasta.

Cooked the pasta al dente and drizzled the drained linguine with lemon infused olive oil. Chopped up some italian parsley and roma tomato.



Added some unsalted butter to the sauce to add some creaminess.



Tossed in the cooked pasta, parsley, tomato, and reserved clams into the sauce to finish the dish.

Thanks for taking a peek.

Thanks guys. The family liked it too. Only leftovers were the empty clam shells. Cooking it on the Kamado gave the clams and sauce a subtle smokiness to the dish.