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.