Sunday, May 19 2024

A summer dish of clams and zucchini.

With a lemony scent that the whole family will love!







  • 12 oz of pasta (fusilli or penne)
  • 4 medium zucchini
  • 2 lb of clams
  • zest of 1 lemon
  • a few leaves of mint
  • parsley to taste
  • 1 clove of garlic
  • 2 tbsp of dry white wine
  • extra virgin olive oil to taste
  • salt and pepper to taste




Wash, finely chop the parsley and keep it aside.

Clean the clams, pour them into a large pan, cover with a lid and cook over high heat until the seafood has fully opened.

Strain their liquid through a fine-weave strainer, shell ¾ and set aside.

In a large pot, heat the water for the pasta and salt it as soon as it comes to a boil.

Meanwhile, wash the zucchini, remove the ends and cut them into fairly thin rounds.

In a saucepan, pour a generous amount of EVO oil, add the crushed or finely chopped garlic, put it on the stove over low heat and, as soon as it starts to sizzle, deglaze with the white wine.

Add the zucchini, adjust the salt and pepper and cook over medium/low heat for about 7 to 10 minutes, turning often. Add 1-2 tablespoons of cooking water if needed.

Toss the fusilli and, when they are halfway cooked, take them out and pour them into the pan with the sauce you have prepared.

Finish cooking with the filtered broth from the shellfish, stirring frequently.

When it will be a couple of minutes before the end of the preparation, add the clams as well and mix well.

Turn off the heat and sprinkle with lemon zest, a few mint leaves and chopped parsley.

If necessary, add a drizzle of raw EVO oil.

Serve immediately!

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