Pasta with Clams and Zucchini

Pasta with clams and zucchini is a delicious dish that combines the flavors of the sea with those of the earth. Here is the recipe:

Ingredients

• 320 g of pasta (linguine or spaghetti work well)
• 500 g of true clams (better if pre-washed)
• 2 medium zucchini
• 2 cloves of garlic
• Fresh parsley to taste
• Red pepper flakes (optional)
• 100 ml of dry white wine
• Extra virgin olive oil to taste
• Salt to taste

Preparation

1. Start by soaking the clams in cold salted water for about 30 minutes to let them expel any residual sand (if not pre-washed).
2. Wash the zucchini, trim the ends and cut them into thin slices or into julienne, depending on your preferences.
3. Put a pot of salted water on the stove for the pasta.
4. In a large pan, sauté the garlic cloves with a drizzle of extra virgin olive oil (and red pepper flakes if you like) without browning them too much.
5. Add the zucchini to the pan and sauté for a few minutes until they’re slightly golden.
6. Increase the heat, add the well-drained clams and the white wine, cover with a lid and let the clams open, shaking the pan occasionally.
7. Meanwhile, cook the pasta until al dente and drain it, keeping some of the cooking water aside.
8. When the clams are all open, remove the garlic and add the pasta to the pan with the clams and zucchini, stirring well and adding a bit of the cooking water if necessary to emulsify everything.
9. Transfer everything into a serving dish or directly onto plates, sprinkle with chopped fresh parsley and serve immediately.

Interesting Facts

Clams should be put in the pan still moist, as the steam that’s created helps to open the shells. Contact with hot wine accelerates this process and adds flavor to the dish. Be sure to discard any clams that haven’t opened after cooking, as they might not be fresh or were already dead before the cooking process, and therefore not safe to eat.