Spaghetti with clams, garlic, cherry tomatoes and zucchini
Prep
30m
Cook
15m
serves
4
This spaghetti by Massimo Mele brings a burst of freshness to the average weeknight.
Ingredients (10)
- 400g fresh or dried spaghetti
- 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
- 3 garlic cloves, thinly sliced
- 750g very ripe cherry tomatoes
- 1 tsp crushed chilli flakes
- 3 small zucchini, thinly sliced into rounds
- 700g Georges Bay clams (vongole), purged (substitute regular clams)
- 1/2 cup (125ml) fish stock
- 1/4 cup roughly chopped flat-leaf parsley
- Juice of 1/2 lemon
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Heat a large saucepan three-quarters full of salted water over high heat. Cook pasta to packet instructions then drain, reserving 1 cup (250ml) cooking water.
-
2.Heat olive oil in a large deep frypan over high heat. Add garlic and cook, stirring, for 1-2 minutes until starting to soften. Stir in tomatoes and chilli flakes, and cook, stirring frequently, for 4-5 minutes until tomatoes begin to soften. Stir in zucchini, clams, stock and reserved pasta water. Bring to the boil and cook, stirring, for 3-4 minutes until clams have opened. Discard any that remain unopened. Add pasta to pan and stir gently, ensuring clams stay in the shell. Keep moving the pan to allow pasta to soak up the sauce (add a little more cooking water if needed). Stir through parsley and lemon juice. Season and drizzle over extra olive oil to serve.
Reviews
Join the conversation
Log in Register