2 people | 25 min.
What you need
- 250gr. spaghetti
- 2 small courgettes
- 400gr. of clams
- 2gloves of garlic
- extra virgin oilve oil
- 1/2 glass of white wine
At least 3 hours before your meal, put the clams in a flat tray with cold salted water.
Bring a pot of salted water to the boil.
Meanwhile, slice courgettes in circles or in dices.
Sauté a clove of garlic in a pan with a little oil, after a couple of minutes place the cut courgettes in the pan with salt, chilly flakes and parsley. For about 7-10min.
In a different pan, sautè the second garlic glove with 4 tblsp of extra virgin olive oil.
When it starts drizzling add the clams, salt, chilly flakes and the parsley and cook until all the clams have opened. When the first opens, add the wine and continue cooking.
Combine courgettes and clams together just before the spaghetti are ‘al dente’.
In the meantime, cook spaghetti in salted water.
By draining reserve a ladleful of the cooking water.
Add the spaghetti to the pan with the zucchini and clams. Toss the pasta a minute to combine the flavors, eventually add the ladleful of cooking water to keep the pasta moist.
Serve immediately with a final drizzle of extra virgin olive oil.