Italian Recipe for Spaghetti with Clams and Zucchini
Chef Giuseppe of our new Amazing Coastal Adventure with Michelin Restaurant Chefs proposes this delicious pasta recipe for summer. Light and simple, yet perfectly scrumptious, it’s the perfect summer pasta dish!
Spaghetti alle vongole e zucchine (Spaghetti with Clams and Zucchini)
320 grams of pasta
2 cloves of garlic
1 kg of clams
Peel the zucchini, thinly slice or dice and collect them in a bowl.
Sauté a clove of garlic in a pan with a little oil, drain the clams and put them in the pan, covering with a lid, and cook until they open, then blend with the white wine and add the chopped parsley.
Shell 2/3 of the clams, leaving 1/3 in their shells, reserving the liquid from the pan for later.
Then in the same pan, sauté a clove of garlic with a little oil, and when it becomes golden add the zucchini.
After a few minutes, add the shelled clams and the reserved cooking liquid.
In the meantime, cook the pasta in salted water until “al dente,” drain it, then add it to the pan with the zucchini and clams. Toss the pasta a minute to combine the flavors.
Serve the pasta with a sprinkling of pepper and chopped parsley, and garnish with the clams still in their shells.
Looking to take a cooking vacation to Italy? You can cook with Chef Giuseppe on the Amalfi Coast during one of our favorite new culinary vacations.
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