PASTA WITH CLAMS & PUMPKIN (PASTA CON VONGOLE E ZUCCA)

Tender clams, aromatic garlic and tender chunks of squash are beautifully interwoven with pasta cooked to perfection to create a dish that is not only visually stunning, but also a true culinary masterpiece.

Whether you’re celebrating a special occasion or simply craving a taste of Italy, this recipe will amaze and satisfy your cravings.

So roll up your sleeves and embark on a culinary journey as we guide you through the steps to create this Italian fish and pumpkin delight in your own kitchen.

Enjoy!

Why Love This Recipe?

• Balanced Flavors: The sweetness of the pumpkin perfectly complements the briny clams.
• Rich Tradition: Inspired by the rustic flavors of coastal Italy.
• Show-Stopping Dish: Visually stunning and packed with vibrant, fresh ingredients.

Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Servings: 4

Ingredients

• 12 oz mezze maniche pasta (or your favorite short pasta)
• 3 cups pumpkin, cleaned and cubed
• 2 lbs clams
• 1 sprig rosemary
• Parsley, finely chopped, plus stalks for flavor
• A few sage leaves
• 1 fresh chili pepper
• 1 clove garlic
• 2 tbsp dry white wine
• Salt to taste
• Extra virgin olive oil to taste

Step-by-Step Method

Prepare the Clams

1. Wash the clams thoroughly.
2. Place them in a large pan with the parsley stalks, cover with a lid, and cook over high heat until they open completely.
3. Strain the liquid from the clams through a fine strainer and reserve.
4. Shell 3/4 of the clams, leaving some in their shells for garnish. Set aside.

Prepare the Pumpkin

1. Clean the pumpkin by removing seeds, inner filaments, and skin. Cut into cubes.
2. In a frying pan, heat a drizzle of olive oil and brown the garlic.
3. Add rosemary, sage leaves, and chili pepper to the pan, sautéing briefly to release their aromas.
4. Deglaze with white wine and allow the alcohol to evaporate.
5. Add the pumpkin cubes, season with salt, and cook covered until softened.
6. Remove the garlic, herbs, and chili. Blend the cooked pumpkin into a smooth cream, adding a tablespoon of water if needed.

Cook the Pasta

1. Boil the pasta in salted water for half the time indicated on the package.
2. In a large pan, heat the reserved clam liquid with a drizzle of olive oil.
3. Drain the pasta and transfer it to the pan with the clam liquid, stirring to coat.

Combine and Finish

1. Add the pumpkin cream to the pasta and stir well.
2. Mix in the shelled clams and cook until the pasta is al dente, adding a few tablespoons of pasta cooking water if needed for consistency.

Serve

1. Plate the pasta, garnishing with whole clams and a sprinkle of chopped parsley.
2. Drizzle with extra virgin olive oil and serve hot.

Tips and Suggestions

• Fresh Clams: Always use fresh clams for the best flavor. Soak in cold salted water for an hour to remove any sand.
• Pumpkin Alternatives: If pumpkin is unavailable, butternut squash works as a substitute.
• Extra Creaminess: Add a tablespoon of mascarpone or cream to the pumpkin puree for added richness.

Nutritional Facts (Per Serving)

Conclusion

This pasta with clams and pumpkin cream is a perfect blend of land and sea.

With its vibrant flavors and creamy texture, it’s a dish that transforms any meal into an elegant Italian feast.

Buon appetito!