Italian Recipe for Spaghetti with Clams and Zucchini

March 1, 2019  |  By Peg Kern
Filed Under

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 with clams and zucchini

Spaghetti alle vongole e zucchine (Spaghetti with Clams and Zucchini)

320 grams of pasta
2 zucchini
2 cloves of garlic
1 kg of clams
white wine
olive oil

Spaghetti with clams and zucchiniPreparation:
Put the clams in a bowl with water and salt for 1 hour.

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.

Buon appetito!

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.

Sign up to receive our newsletter, which includes travel tips, recipes, promotions, and information on our best itineraries.

Find more photos, videos, food facts, and travel stories from The International Kitchen on Facebook, Pinterest, Twitter, and YouTube.

Print This Page

Comments are closed.