1. Start by making the arugula pesto: Combine all the ingredients in a food processor and pulse until you reach the right consistency. You may have to add a bit more oil to thin it out

2. Next fill a large pot with salted water and bring to a boil

3. In a shallow cast iron pan large enough to stir your pasta, heat half the white wine, once hot add the clams, cover and steam for 5 minutes. Keep an eye on the clams, they don’t all open at the same time so once they start to open remove them from the pan and place on a tea towel, keep warm.

4. Do not drain the pan. The clam juice will be used to flavor the sauce.

5. To the same pan add the remaining white wine and your arugula pesto -about 3-4 tablespoons. Bring to a boil and let simmer for 5 minutes

6. While the sauce reduces, cook your pasta according to instructions. You want to cook the pasta until almost al dente, slightly under.

7. Add the clams back into the pan and your cream. Stir to combine. Next using a spider or slotted spoon, scoop some of the pasta and transfer directly do your sauce. Do not rinse

8. Stir everything together coating the pasta in the sauce. If you find you need a bit more liquid add some pasta water

9. To place start by placing the pasta in the center of your bowl, next place the clams around the pasta, sprinkle with breadcrumbs and finish with pea shoots.

Serve with crusty bread