| 1 box | BARILLA Linguine |
| 1/2 cup | extra virgin olive oil |
| 1 cup | fresh basil leaves, packed |
| 1 clove | garlic |
| 1/3 cup | walnuts, halved |
| 1/4 cup | Parmigiano cheese, grated |
| 1/4 cup | Pecorino Romano cheese, grated |
| to taste | salt |
| to taste | freshly ground black pepper |
BRING a large pot of water to a boil.
PREPARE the pesto by adding the garlic, walnuts, and cheeses to the bowl of a blender.
BLEND until smooth, then slowly drizzle in the extra virgin olive oil. Once all of the olive oil has been incorporated, season the pesto to taste with salt and pepper; set aside.
ADD the oil, garlic, chili, shallot, crushed red pepper flakes to a large skillet over medium heat. Sauté for 2 minutes.
ADD the clams. Sauté for about 5 minutes covered, or until all of the clams are open.
ADD the cream and bring the cream to a simmer, continue cooking until the cream has reduced by half (or until the desired consistency), about 5 minutes.
Meanwhile COOK the Linguine according to the package directions. Drain and add the Linguine to the pesto cream and clams, toss until well incorporated; serve.