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Linguine with courgettes and clams

Method

1- Wash the clams, place them in a bowl with plenty of cold water and leave to soak for a few hours. Trim the courgettes, wash, dry and cut into rounds. Peel the shallot and the clove of garlic, chop the shallot and crush the garlic lightly; wash the parsley and chop.
2- Drain the clams, place in a pan, add the clove of garlic, a little chopped parsley, 2 spoons of oil and the white wine, cover and allow the clams to open on a moderate heat, shaking the pan occasionally; remove from the heat, take the molluscs out of their shells and place them in a bowl, keeping a few clams in their shells on one side; discard any shells that have not opened, strain the cooking liquid and set on one side.
3- Fry the shallot until soft in a pan with the oil, add the courgettes and fry, season with salt and pepper and continue to cook on a medium flame for about 2-3 minutes; add all the clams (including those left in their shells), 2-3 spoons of the cooking liquid kept on one side and sprinkle with the remaining chopped parsley. In the meantime, bring a saucepan of salted water to the boil and cook the pasta, drain it, add the courgette and clam sauce and serve.

Ingredients for 4 people
350 gr Linguine
600 gr clams
3 courgettes
1 shallot
1 clove garlic
1 bicchiere dry white wine
1 bunch parsley
salt
pepper

Durum wheat semolina pasta

011 Linguine

011 Linguine011 Linguine confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g