Italian

Zucchini, garlic and vongole spaghetti

Name: Pasta with zucchini, garlic, chilli and vongole recipe
Prep time: 30 min
Cook time: 58 min
Total time: 88 min
Yield: 4
Cuisine: /italian
Ingredients: 400g spaghetti; 1/2 cup (125ml) extra virgin olive oil; 5 garlic cloves, sliced; 1/2 tsp dried chilli flakes; 5 zucchinis, trimmed, thinly sliced; 1/3 cup (80ml) white wine; 800g clams (vongole), purged; 50g butter; 1/3 cup chopped flat-leaf parsley leaves; Finely grated pecorino, to serve

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30m

58m

Pasta with zucchini, garlic, chilli and vongole

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by Kirsten Jenkins

May 04, 2020

"The slow-cooked caramelised zucchini is perfect with the sweet-and-salty clams. Don't be tempted to speed up the zucchini cooking time. Slow and steady will be rewarded in the end," says Kirsten Jenkins.

400g spaghetti
1/2 cup (125ml) extra virgin olive oil
5 garlic cloves, sliced
1/2 tsp dried chilli flakes
5 zucchinis, trimmed, thinly sliced
1/3 cup (80ml) white wine
800g clams (vongole), purged
50g butter
1/3 cup chopped flat-leaf parsley leaves
Finely grated pecorino, to serve

Method

1.

Cook pasta according to packet instructions. Drain, reserving 1/2 cup (125ml) pasta water and set aside pasta in separate bowls.
2.

Heat oil in a large, non-stick frypan with a lid over medium heat. Add garlic and chilli flakes, and cook, stirring occasionally, for 1 minute or until softened. Reduce heat to medium-low, add zucchini and cook, stirring frequently, for 40-45 minutes until zucchini is golden and broken down.
3.

Increase heat to medium-high, add wine, reserved pasta water and clams, cover and cook for 3-4 minutes until clams open, discarding any that remain unopened. Add butter and parsley. Season to taste and toss well to combine. Sprinkle over pecorino to serve.