Pasta a la Vongole

Difficulty:
1/5

Ease of preparation rating: Medium

Yield: 4 servings

 

Ingredients:

2 tablespoons (30ml) olive oil

2 tablespoons (30ml) butter

1 onion, finely chopped

½ cup (120ml) of zucchini, sliced

2 cloves of garlic, thinly sliced

2/3 cup (150 ml) dry white wine

5 oz can clams in natural juice, drained with juice reserved

2 tbsp (30ml) finely chopped fresh flat-leaf parsley, extra for garnish

1 teaspoon (5ml) of lemon zest

Salt and freshly ground pepper to taste

Fresh spaghetti

 

Method:

In a saucepan, heat oil and butter.

Add onion and cook approximately 5 minutes until softened, stirring frequently.

Add zucchini, and cook for 1 minute.

Add garlic, wine, reserved clam juice, salt and pepper to taste.

Bring the sauce to a boil while stirring. Lower heat when boiling.

Cover and let sauce simmer for 20 minutes, stirring occasionally.

While sauce simmers, cook fresh spaghetti in boiling water, 2-3 minutes. Drain when cooked.

Add clams, lemon zest and finely chopped parsley to simmering sauce and heat through.

Pour sauce over drained spaghetti, sprinkle with extra parsley and serve.