Spaghetti alle vongole e zucchine

Ingredients

Serves 4

320 grams spaghetti

1 kg clams

4 zucchini, cut into thin slices

1 shallot, finely chopped

1 garlic clove

parsley, finely chopped

extra virgin olive oil

salt

pepper

Directions

Preheat oven to 180°C (350°F).

In a baking tin, combine the sliced zucchini with olive oil. Sprinkle with chopped shallot and bake in hot oven for 15 minutes.

Heat olive oil in a deep skillet, add garlic clove. Sauté until fragrant, remove the garlic. Add the clams, cover and cook for 3-4 minutes or until clams open. Discard any unopened clams. Stir in the zucchini mixture and chopped parsley. Cook for 2-3 minutes and remove from heat.

In the meantime bring a large pot of salted boiling water to a boil. Cook spaghetti until al-dente, drain, add to zucchini clam mixture and sauté over high heat for 1 minute. Transfer to serving dish, garnish with parsley and serve immediately.

Rating: ★★★★★

Even better than the other pasta and clams dish. The zucchini is a delicious addition and all the ingredients combine together perfectly.